Roasted Salmon Tacos With Mango Recipes

ROASTED SALMON TACOS WITH MANGO

Steps:

• Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper. Combine the first 6 ingredients in a medium-sized bowl. Carefully remove the skin from the salmon fillets and cut the flesh into 1" long by 1/4" thick strips. Place the strips of salmon in the bowl and toss to coat. Arrange the salmon in a single layer on the baking sheet; season with salt and pepper. Bake for 8 to 10 minutes, or until just cooked through. Allow diners to build their own tacos of lettuce, mango, salsa and salmon slices. Recipe Options: Instead of salmon, slice halibut fillets and flavour, roast and stuff them into the taco shells. Try another fresh tropical fruit in these tacos, such as pineapple or papaya, in place of the mango. If you like things spicy, top the tacos with a few thinly sliced jalapeno peppers.

SALMON TACOS WITH MANGO SALSA

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.

BLACKENED SALMON TACOS WITH CHUNKY MANGO AVOCADO SALSA

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.