Salmon Tacos with Mango Salsa recipe
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Ingredients
- 3 mangoes, diced 2 peaches, diced 3 poblano peppers, seeded and diced ½ red onion, diced, or more to taste ½ lime, juiced, or more to taste 1 bunch cilantro, chopped, divided 1 (8 ounce) container sour cream 3 tablespoons mayonnaise 1 tablespoon ketchup ⅛ teaspoon ground cayenne pepper salt and ground black pepper to taste 24 (6 inch) corn tortillas cooking spray 2 pounds fresh salmon 1 small head cabbage, shredded 3 avocados, sliced 2 limes, cut into wedges
Nutrition Info
- 876 caloriescarbohydrate: 85.2 gcholesterol: 93.7 mgfat: 46.4 gfiber: 20.1 gprotein: 38.4 gsaturatedFat: 11.5 gservingSize: -sodium: 273.8 mgsugar: 20.9 gtransFat: : -unsaturatedFat: : -
Directions Salmon Tacos with Mango Salsa
Directions
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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.