Salmon Tacos With Mango Salsa Recipe 485

SALMON TACOS WITH MANGO SALSA

Steps:

• Preheat the oven to 400ºF.
• Place the salmon filets in a baking pan. Whisk together the olive oil, spices and salt into a small bowl. Pour the marinade over the salmon. Set aside until the oven is ready.
• When the oven is ready, pop the salmon into the oven and bake for 15 - 18 minutes.
• While the salmon is cooking, make the salsa.
• When the salmon is done cooking, remove it from the oven and set aside. Warm the tortillas and place them onto four plates.
• Flake the salmon with a fork and add half of each filet onto each tortilla shell. Top with cabbage, mango salsa, avocado and cilantro.

SALMON TACOS WITH MANGO SALSA

Steps:

• Combine mangoes, peaches, poblano peppers, red onion, juice of 1/2 a lime, and 1/2 the cilantro in a large bowl to make mango salsa. Cover with plastic wrap and refrigerate, at least 1 hour, preferably overnight.
• Mix sour cream, mayonnaise, ketchup, cayenne pepper, salt, and black pepper in a small bowl to make special sauce.
• Preheat oven to 350 degrees F (175 degrees C). Arrange tortillas on a baking sheet.
• Preheat a grill pan over medium-high heat; coat with cooking spray. Cook salmon until easily flaked with a fork, about 4 minutes per side. Transfer to a plate and flake into smaller pieces with a fork.
• Heat tortillas in the preheated oven until warmed through, about 5 minutes.
• Divide salmon among tortillas. Top with mango salsa, special sauce, shredded cabbage, avocados, and remaining cilantro. Wrap up tacos and serve lime wedges alongside.

BLACKENED SALMON TACOS WITH CHUNKY MANGO AVOCADO SALSA

Steps:

• Combine mangoes, avocado, orange bell pepper, and jalapeno in a large bowl to make salsa. Add lime juice, cilantro, and salt; mix to combine. Cover with plastic wrap and refrigerate.
• Sprinkle seafood rub, chili powder, salt, and black pepper over 1 side of each salmon steak; rub in with your fingers until evenly distributed.
• Coat the bottom of a large skillet with olive oil and heat over medium-high heat. Add salmon skin-side down and cook until skin is crisp, 4 to 5 minutes. Flip salmon and carefully peel off skin. Season top with seafood rub, chili powder, salt and black pepper. Continue cooking until lightly browned on the second side and salmon flakes easily with a fork, 4 to 5 minutes.
• Slice each salmon fillet lengthwise to create 6 pieces.
• Lightly oil another skillet over medium heat. Pan-fry corn tortillas, one at a time, until heated through and pliable, about 30 seconds per side.
• Place 1 piece of salmon on each tortilla. Top with salsa. Squeeze a wedge of lime on top.

STREET TACO WITH MANGO SALSA

Steps:

• Bring water and freekeh to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until freekeh is tender and liquid has been absorbed, 20 to 30 minutes.
• Heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir onion, green bell pepper, tofu, mushrooms, garlic, and serrano chile pepper until vegetables are tender and tofu is lightly browned, 10 to 15 minutes. Add corn, black beans, and freekeh; cook and stir until heated through, 2 to 3 minutes. Stir juice of 1/4 lemon, juice of 1/4 lime, cumin, 1 teaspoon white sugar, chili powder, coriander, paprika, and a pinch of salt into vegetable-tofu mixture; cook and stir until evenly coated and tofu is browned, 2 to 3 minutes.
• Mix tomatoes, mango, basil, cilantro, 2 tablespoons olive oil, juice of 3/4 lemon, juice of 3/4 lime, 1 tablespoon white sugar, oregano, and a pinch of salt together in a bowl until salsa is evenly combined.
• Spoon vegetable-tofu mixture into each corn tortilla; top each with mango salsa, about 1 tablespoon feta cheese, and 1 tablespoon yogurt.