Ingredients
1½lbsboneless salmon fillets
1tbspchili powder
1tspground cumin
½tspdried oregano
½tspfine sea salt
¼tspblack pepper
1tbspolive oil
small corn tortillas,or flour tortillas
2medium oranges,peeled and diced
1large avocado,peeled, pitted, and diced
1jalapeño,cored and finely diced
½small red onion,finely diced
1cupfresh cilantro,chopped, loosely packed
1lime juiced,plus extras for serving
Preparation
Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil or grease with cooking spray; set aside.
Whisk together the chili powder, cumin, oregano, salt, and black pepper together in a small bowl until combined. Lightly pat the salmon filets dry with paper towels.
Place them in a single layer on the baking sheet, brush on all sides with oil, and sprinkle evenly with the seasoning mixture.
Bake for about 4 to 6 minutes per ½-inch of thickness until the internal temperature of the salmon reaches 145 degrees F.
While the salmon is cooking, toss together the oranges, avocado, red onion, jalapeño, cilantro, and lime juice in a medium bowl until combined.
Once the salmon is cooked, use a fork to roughly shred it into large pieces. Add the salmon to tortillas, top with a few spoonfuls of salsa.
Serve and enjoy.
