Salmon Tacos

Ingredients

• 1.25 Pound salmon fillets - 1 1/4 (lb)
• 8 Each corn tortillas - 8 (6-inch tortillas), 6-inch tortillas
• 3 Cup green cabbage, thinly sliced - 3 (cups), thinly sliced
• 1 Each avocado, sliced - 1 (large avocado), sliced
• 2 Each lime - 2 (medium limes), Cut into wedges; one wedge is juiced for the yogurt sauce and the remaining wedges are used for squeezing and serving.
• 0.5 Cup plain Greek yogurt - 1/2 (cup)
• 1 Tablespoon olive oil - 1 (tbsp)
• 1 Teaspoon chili powder - 1 (tsp)
• 0.5 Teaspoon ground cumin - 1/2 (tsp)
• 0.5 Teaspoon garlic powder - 1/2 (tsp)
• 0.75 Teaspoon kosher salt - 3/4 (tsp), Divided between the yogurt sauce and salmon seasoning.
• 0.25 Cup fresh cilantro, chopped - 1/4 (cup), chopped

Instructions

1. Prep the toppings

   1. *Prep the toppings*: thinly slice the *green cabbage*, slice the *avocado*, chop the *cilantro*, and cut the *limes* into wedges.

2. Make the yogurt sauce

   2. In a small bowl, stir together *plain Greek yogurt*, juice from *1 lime wedge*, and *1/4 teaspoon kosher salt* until smooth; set aside the *yogurt sauce*.

3. Season the salmon

   3. Pat the *salmon fillets* dry, then rub with *olive oil*, *chili powder*, *ground cumin*, *garlic powder*, and the remaining *kosher salt*.

4. Cook the salmon

   4. Heat a large skillet over medium heat, add the salmon, and cook for *4 to 5 minutes per side* until the fish is *opaque and flakes easily*.

5. Flake and finish the salmon

   5. Transfer the salmon to a plate and *flake into large pieces* with a fork, discarding the skin if attached; squeeze with *fresh lime juice*.

6. Warm the tortillas

   6. Warm the *corn tortillas* in the skillet for *20 to 30 seconds per side* until pliable.

7. Assemble and serve

   7. Fill each tortilla with *flaked salmon*, *green cabbage*, *avocado*, *yogurt sauce*, and *cilantro*, then serve with remaining *lime wedges*.