Ancho Roasted Salmon Tacos


6 - 4oz Salmon Fillets or Steaks

1 teaspoon Ancho Chile Powder

2 teaspoons ground Cumin

1/2 teaspoon granulated Garlic

1/2 teaspoon granulated Onion

1/2 teaspoon ground White Pepper

1 teaspoon Annatto

2 teaspoons Kosher Sea Salt

1 Tablespoon Olive Oil

2 Tablespoons Lime Juice

12 regular – 24 street Corn Tortillas -or- Flour Tortillas

Green Salsa Verde or Pickled Tomatillos


  • Mix chile powder, cumin, garlic, onion, pepper, annatto, salt, olive oil and lime juice into a paste.

  • Rub salmon fillets with paste and let rest 20 minutes.

  • Pre-heat grill or oven to 400 degrees.

  • Roast/grill salmon for approximately 20 minutes (temperature should be 140 degrees)

  • Warm tortillas – I do this on a griddle, and store for heat in a lidded crock or tortilla warmer.

  • Assemble: flake cooked salmon onto tortillas and serve with pickled tomatillos, salsa verde, or any other garnishes to your taste.

©2020 by Lucolette.