Chipotle Hot Honey Salmon Tacos with Cucumber-Lime Salsa

Method

1. Make the salsa: halve the cucumber, scrape out the seeds and cut into 5 mm dice. Finely chop the red onion, then seed and finely chop the jalapeño (wash your hands afterwards). Mix in a bowl with the cilantro, the lime juice and the salt, and chill while you cook.

   Add in this stepCucumber 160 gRed onion 20 gJalapeño 1Fresh cilantro, chopped 2 tbspLime ½Salt ¼ tsp

2. Make the chipotle hot honey: warm the honey and chipotle in a 14 cm saucepan over low heat for 2 min, stirring, until runny and just bubbling at the edge. Take it off the heat; it thickens again as it cools.

   Add in this stepHoney 3 tbspGround chipotle chili ½ tsp

   low heat

3. Pat the salmon dry and run your fingers over it to find any pin bones; pull them out with tweezers. Mix the rest of the chipotle with the cumin and salt and rub it all over the fish.

   Add in this stepSkinless salmon fillet 240 gGround chipotle chili ½ tspGround cumin ½ tspSalt ½ tsp

4. Heat the oil in a 24 cm frying pan over medium-high heat until it shimmers. Lay in the salmon, rounded side down, and sear for 3 min without moving until a dark crust forms. Flip, turn down to medium heat and cook for 2 min; in the last 30 seconds spoon over a third of the chipotle honey. It is done when it flakes easily and the thickest part reaches 63°C.

   Add in this stepVegetable oil 2 tsp

   medium-high heat→medium heat

5. Wipe the pan and warm the tortillas in the dry pan over medium heat, two at a time, for 30 sec per side, until soft, puffed and lightly spotted (batches: 2). Stack them in a clean tea towel to keep them warm and pliable.

   Add in this stepSmall corn tortillas (15 cm) 4

   medium heat

6. Break the salmon into large flakes. Spread each tortilla with sour cream, add slices of avocado and the salmon, spoon over the salsa and drizzle with the remaining chipotle honey. Serve with the rest of the lime cut into wedges.

   Add in this stepRipe avocado 1Sour cream 3 tbspLime ½