SUPERFOODS SALMON TACO WITH MANGO AND AVOCADO
Make and share this Superfoods Salmon Taco With Mango and Avocado recipe from Food.com.
Provided by Debbie R.
Categories Mexican
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle fish with cumin.
- Grease saute pan for 4 seconds with olive or canola cooking spray. Place pan over medium-high heat. When it's hot, add salmon and saute 3-5 minutes or until it's opaque.
- Fill each tortilla with half of everything, in the order listed.
SALMON TACOS WITH MANGO SALSA
Grilled salmon wrapped up in a small tortilla, topped with peach-mango salsa, shredded cabbage, avocado, and a special sauce.
Provided by AKjen
Categories Main Dish Recipes Taco Recipes
Time 2h3m
Yield 6
Number Of Ingredients 17
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.
Nutrition Facts : Calories 876 calories, Carbohydrate 85.2 g, Cholesterol 93.7 mg, Fat 46.4 g, Fiber 20.1 g, Protein 38.4 g, SaturatedFat 11.5 g, Sodium 273.8 mg, Sugar 20.9 g
CHIPOTLE-RUBBED SALMON TACOS
From Food & Wine Magazine March 2010 - This is super yummy, but much too spicy as written for our taste. I reduce the Chipotle to 3/4 t. We also like the fish more as is, with the avocado and mayo lime sauce without the cabbage and tortillas.
Provided by TattooedMamaof2
Categories Lunch/Snacks
Time 21m
Yield 8 tacos
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F In a small bowl, whisk the mayo with the lime juice. In another small bowl, combine the chipotle powder with the orange zest and sugar. Rub each salmon piece with 1 t. olive oil and then the chipotle-orange zest mixture. Let sit 5 minutes.
- Wrap the tortillas in foil and bake for about 8 minutes, until they are soft and heated through.
- Meanwhile, heat a grill pan. Season the salmon with salt and grill over high heat, until nicely browned and just cooked through, about 3 minutes per side.
- Gently break each salmon piece in half. Spread the mashed avocado on the warm tortillas, top with the salmon, and the cabbage. Drizzle each taco with the lime-mayo and serve right away.
Nutrition Facts : Calories 190.7, Fat 8.8, SaturatedFat 1.4, Cholesterol 27, Sodium 93.5, Carbohydrate 15.1, Fiber 3.2, Sugar 1.9, Protein 13.6
BLACKENED SALMON TACOS WITH CHUNKY MANGO AVOCADO SALSA
This is a quick and easy recipe that you are sure to enjoy. Healthy and delish!
Provided by Leah Smart
Categories Main Dish Recipes Taco Recipes
Time 49m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 286.8 calories, Carbohydrate 35.6 g, Cholesterol 18.8 mg, Fat 14.3 g, Fiber 7.4 g, Protein 9.9 g, SaturatedFat 2.3 g, Sodium 341.5 mg, Sugar 13.2 g
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