Recipe: Salmon Tacos With A Cucumber Mango Avocado Salsa
Posted Jul 23 2013 9:00am
Maybe it’s that I live in Los Angeles. Maybe it’s that corn tortillas are the new bread in our house. Maybe it’s just because they’re delicious, but tacos have entered my life in a really major way these last couple of months. And I accept it with no reservations.
Tacos are a great way to:
1. Eat with your hands
2. Make a little bit of an expensive protein go further
3. Enjoy life in general
Salmon is my go to fish and while it’s not traditionally found in tacos, it’s still completely delicious. The cucumber mango and avocado salsa is buttery, tangy, and crunchy all at once that complements the warm corn tortilla and the flakey fish. When making salmon tacos, I just buy frozen wild salmon and defrost it, no need to splurge on the fresh stuff when the frozen fish works just as well.
1 pound wild salmon
1 mango, peeled and cubed
2 avocados peeled, pitted, and cubed
1/2 cucumber, peeled and cubed
1/4 onion chopped
1 clove garlic grated
1/4 teaspoon sea salt
1/4 teaspoon pepper
1 dash chili powder
1 tablespoon chopped cilantro
12 organic corn mini tortilas
Preheat the oven to 350º. Put the salmon on a foiled baking sheet, sprinkle with salt, pepper, and the juice of one lime. Bake for 10 minutes or until cooked through and set aside to cool. Set the oven to the lowest temperature and put the tortillas in to warm for 3-5 minutes.
In a bowl, add the mango, juice of 1 lime, salt, pepper, chili powder,cucumber, and avocado. Toss until the mixture in incorporated and taste. Add more salt and pepper if needed.
Cut the salmon into 12 equal chunks (make sure to remove the skin) and arrange 1 piece on each taco shell. Add a heaping spoonful of the salsa and garnish with hot sauce and cilantro if desired. Serve immediately