Think outside of the box at your next taco night with this recipe where everything is cooked simply on a sheet pan. We love making these tacos with salmon, but feel free to swap it with shrimp, scallops, or another fish fillet
What You’ll Need
One third of a 7 oz can of chipotle peppers in adobo (about 1/4 cup)
1/2 cup honey
1/2 cup lightly-packed brown sugar
1/4 cup soy sauce
1/4 cup freshly-squeezed lime juice
1 teaspoon cumin
1 small container grape tomatoes
1 onion, cut into wedges through root end
6 scallion bottoms (trim off the green parts)
1 poblano pepper, cut into 1-inch strips
1 red bell pepper, cut into 1-inch strips
For serving: tortillas, lime wedges, sour cream
What To Do:
Preheat oven to 400 F. Season salmon with salt and pepper and set aside.
Place chipotles in adobo in food processor or blender, along with honey, lightly-packed brown sugar, soy sauce, lime juice, and cumin. Blend until well-combined. Set aside a few tablespoons of sauce for serving, then transfer the rest to a large bowl.
Place salmon in bowl and evenly-coat all over in sauce. Transfer fillets to a foil-lined baking sheet, leaving excess sauce in bowl. Add to bowl tomatoes, onion wedges, poblano and bell peppers, and scallions. Toss to coat in sauce, then add in an even layer to the baking sheet with the salmon.
Roast everything in the oven until salmon is done and vegetables lightly caramelized, about 10 minutes. Serve inside tortillas with lime wedges, sour cream, and reserved sauce.