{"id":2130,"date":"2013-09-09T18:16:19","date_gmt":"2013-09-09T22:16:19","guid":{"rendered":"http:\/\/mimbly.com\/wordpress\/?p=2130"},"modified":"2013-09-09T18:21:10","modified_gmt":"2013-09-09T22:21:10","slug":"chipotle-rubbed-salmon-tacos","status":"publish","type":"post","link":"https:\/\/mimbly.com\/wordpress\/2013\/09\/09\/chipotle-rubbed-salmon-tacos\/","title":{"rendered":"Chipotle-Rubbed Salmon Tacos"},"content":{"rendered":"<p><a href=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2013\/09\/sal-taco.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-2133\" alt=\"sal taco\" src=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2013\/09\/sal-taco.jpg\" width=\"200\" height=\"250\" \/><\/a><br \/>\n2 tablespoons mayonnaise<br \/>\n1 teaspoon fresh lime juice<br \/>\n2 teaspoons chipotle chile powder<br \/>\n2 teaspoons finely grated orange zest<br \/>\n2 teaspoons sugar<br \/>\n1 pound skinless wild Alaskan salmon fillet, cut into 4 pieces<br \/>\n1 tablespoon plus 1 teaspoon extra-virgin olive oil<br \/>\n8 corn tortillas<br \/>\nSalt<br \/>\n1 Hass avocado, mashed<br \/>\n1 cup finely shredded cabbage<\/p>\n<li>Preheat the oven to 350\u00b0. In a small bowl, whisk the mayonnaise with the lime juice. In another small bowl, combine the chipotle powder with the orange zest and sugar. Rub each piece of salmon with 1 teaspoon of the olive oil and then with the chipotle\u2013orange zest mixture. Let stand for 5 minutes.<\/li>\n<li>Wrap the tortillas in foil and bake for about 8 minutes, until they are softened and heated through.<\/li>\n<li>Meanwhile, heat a grill pan. Season the salmon with salt and grill over high heat until nicely browned and just cooked through, about 3 minutes per side.<\/li>\n<li>Gently break each piece of salmon in half. Spread the mashed avocado on the warm tortillas and top with the salmon, Apple-Cucumber Salsa and the cabbage. Drizzle each taco with the lime mayonnaise and serve right away.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<div id=\"endnotes\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>2 tablespoons mayonnaise 1 teaspoon fresh lime juice 2 teaspoons chipotle chile powder 2 teaspoons finely grated orange zest 2 teaspoons sugar 1 pound skinless wild Alaskan salmon fillet, cut into 4 pieces 1 tablespoon plus 1 teaspoon extra-virgin olive &hellip; <a href=\"https:\/\/mimbly.com\/wordpress\/2013\/09\/09\/chipotle-rubbed-salmon-tacos\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[80,85,126],"tags":[4,127,550],"class_list":["post-2130","post","type-post","status-publish","format-standard","hentry","category-entree","category-fish","category-mexican","tag-main","tag-mayo","tag-salmon"],"_links":{"self":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/2130","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/comments?post=2130"}],"version-history":[{"count":5,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/2130\/revisions"}],"predecessor-version":[{"id":2136,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/2130\/revisions\/2136"}],"wp:attachment":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/media?parent=2130"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/categories?post=2130"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/tags?post=2130"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}