Salmon Tacos with Mango Salsa
Salmon Tacos with Mango Salsa
Print RecipeIngredients
- Mango Salsa:
- 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
- Special Sauce:
- 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
Instructions
- 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.
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