How to Make Ina's Roasted Salmon Tacos | Barefoot Contessa: Cook Like a Pro

Dill slaw and mashed avocado adds crunch and heat to Ina's Roasted Salmon Tacos 🌮🌮 Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/2CxEm05 The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Roasted Salmon Tacos Recipe courtesy of Ina Garten Total: 1 hr 10 min Active: 25 min Yield: 6 servings Level: Easy Ingredients For the slaw 3/4 pound green cabbage, cored and finely shredded 1/2 seedless cucumber, unpeeled, halved lengthwise, seeds removed and very thinly sliced 1/4 cup good white wine vinegar 3 tablespoons minced fresh dill Kosher salt and freshly ground black pepper For the salmon Olive oil, for greasing the pan 1 3/4 pounds center-cut fresh salmon fillet, skin removed 2 teaspoons chipotle chile powder 1 teaspoon grated lime zest Kosher salt and freshly ground black pepper 3 tablespoons freshly squeezed lime juice, divided 12 (6-inch) corn tortillas 4 ripe Hass avocados, seeded and peeled 3/4 teaspoon Sriracha Directions At least an hour before you plan to serve the tacos, toss the cabbage, cucumber, vinegar, dill, 1 teaspoon salt, and 1/2 teaspoon black pepper together in a large bowl. Cover and refrigerate, allowing the cabbage to marinate. When ready to serve, preheat the oven to 425 degrees. Brush a baking dish with olive oil and place the salmon in it. Mix the chile powder, lime zest, and 1 1/2 teaspoons salt in a small bowl. Brush the salmon with 1 tablespoon of the lime juice and sprinkle with the chipotle seasoning mixture. Roast for 12 to 15 minutes, depending on the thickness of the fish, until the salmon is just cooked through. Wrap the tortillas in 2 foil packets and place them in the oven with the salmon. Roughly mash the avocados with the remaining 2 tablespoons of lime juice, the Sriracha, 1 teaspoon salt, and 1/4 teaspoon black pepper. To serve, lay 2 warm tortillas on each of 6 plates. Place a dollop of the avocado mixture on one side of each tortilla, then some large chunks of salmon, and finally, some of the slaw. Fold the tortillas in half over the filling (they will be messy!) and serve warm. "Cooking for Jeffrey" by Ina Garten © Clarkson Potter 2016. Provided courtesy of Ina Garten. All rights reserved. https://www.instagram.com/inagarten/ https://www.facebook.com/InaGarten/ https://twitter.com/inagarten Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #InaGarten #BarefootContessa #FoodNetwork #RoastedSalmonTacos How to Make Ina's Roasted Salmon Tacos | Barefoot Contessa: Cook Like a Pro | Food Network https://youtu.be/nwNF1N0_Qa0