Salmon Tacos with Mango Corn Salsa
Ingredients
- 1 1 salmon fillet . (see notes)
- 23 taco seasoning – teaspoons
- 2 teaspoons 2 teaspoons avocado oil
- 1 mango large , diced
- 1 cucumber , diced
- 2 sweet corn ears , kernels cut off the cob
- 1/4 1/4 red onion finely chopped
- 1/2 1/2 cilantro finely chopped
- 1 tablespoon 1 tablespoon honey
- lime zest and juice of 1
- 1/2 teaspoon 1/2 teaspoon salt
- 142 refried beansblack beansavocados one -ounce can , or regular , or
- 8 corn tortillas
- 1/4 1/4 avocado oil for softening
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Instructions
- Prep: Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
- Season the Salmon: Toss the salmon with the taco seasoning and avocado oil until well-coated – you can do this in a bowl or directly on the baking sheet. If your taco seasoning does not have salt, add some salt to the salmon.
- Bake the Salmon: Bake the salmon for 8 minutes, close to the top of the oven, or until it slips apart easily when pressed with a fork.
- Make the Salsa: While the salmon is baking, chop up your salsa ingredients and toss together in a bowl. Season to taste.
- Soften the Tortillas: To soften the corn tortillas, I usually heat up some oil in a large skillet and then give the tortilla a very quick one-sided dip into the hot oil and transfer to a paper-towel lined plate. I stack them up as I go so the heat and oil kind of distributes between all the tortillas. You can also wrap the tortillas in a few damp paper towels and microwave for 30 seconds to steam them so they become more pliable and yummy to eat.
- Assemble the Tacos: Mash avocado or spread refried beans on the bottom of the tortilla. Add a couple pieces of salmon; press to gently smash them. Top with a big scoop of the salsa. I often finish these with lime squeezes and a drizzle of honey!
Source
Original recipe: View Original
