Chipotle, a mature smoked jalapeno, can be used in dried powder or (for this recipe) canned in a garlicky tomato-based sauce.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>2 limes</li>
<li>2 tbsp chopped chipotle in adobo sauce </li>
<li>2 tbsp chopped cilantro </li>
<li>1/2 tsp salt </li>
<li>4 (4 oz) skin-on salmon fillets </li>
<li>12 (8inch) corn tortillas </li>
<li>1/2 cup shredded lettuce (any variety) </li>
<li>1/4 cup sour cream </li>
<li>1 avocado, diced </li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Zest and juice 1 lime into a food processor. Add chipotle, cilantro, and salt. Pulse 4 to 5 times to form a chunky mixture. Place mixture in a ziptop bag along with salmon and refrigerate 30 minutes. </li>
<li>Coat giril with cooking spray over high heat. Place salmon on grill, flesh-side down. Cook 3 to 4 minutes, or until salmon starts to brown. Flip and cook an additional 3 to 4 minutes, or until salmon is cooked through but still slightly pink in the center. Discard skin and transfer salmon to a plate. </li>
<li>Warm tortillas on grill, then transfer to serving plates. </li>
<li>Slice salmon fillets into chunks and divide evenly among tortillas. Cut remaining lime into wedges. Top tacos with lettuce, sour cream, and avocado; serve with lime wedges. </li>
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