Super simple salmon tacos with mango salsa, sweet corn and cucumbers.
This recipe is simply delicious and is definitely one of my new favorite dishes! Thank you for sharing this wonderful recipe, I will definitely do it again and again. Keep up the good work!
Notes from Lindsey
These tacos are just dinner for me!
A couple of nights ago I cooked them (again), I put a tray of salmon on the table, and my whole family literally striked it, starting to grab the salmon with hands and forks, while watching half in shock, half in pride. It was the madness of food.
Of course, we love salmon. It is an excellent source of nutrients and protein, which, when properly prepared, gently turns into buttery, juicy and delicious small flakes.
But I’m not going to lie to you: the main event here is corn-mango salsa.
The salmon itself is completely sour (seasoning for tacos and VOILA), so I think it makes sense to put all my effort and energy into the sauce. Similarly, this salsa makes you sit at the table for a long time after you’ve eaten tacos, just bites off a few slices of salsa and suddenly thinks that it’s more like a salad? It could be a salad, right? I would eat this sauce alone as a salad.
Overall, I think that salmon and mango are the perfect combination.
Each piece is made very crispy and unexpected from raw corn and cucumber candy with a light crisp taste. But it is also so popular with mangoes that two of my little children usually like to eat it with us.
I love a million sauces in my tacos (okay, okay, in every recipe). But in this matter, you just need a little more lime and honey to top it all off. Simplicity, minimum effort, maximum sophistication.
Ingredient
Tacos with salmon:
1 Lb. Salmon fillets (see notes)
2-3 Teaspoons of taco seasoning
2 Teaspoons avocado oil
Maize-Mango-Salsa:
1 large mango, diced
1 Cucumber, diced
2 Corn Cobs, grains, cut from the corn cob
1/4 Cup finely chopped red onion
1/2 Cup finely chopped coriander
1 Tablespoon
honey peels and 1 lime juice
1/2 Teaspoon of salt
tool:
a 14-ounce can of roasted beans, plain black beans, or 2 avocados
8 Corn tortillas
1/4 Cup Avocado Oil for Softening
Cooking mode prevents the screen from darkening
Instruction
Preparation: Preheat the oven to 425 degrees Fahrenheit. Line the baking sheet with baking paper.
Season the salmon: Mix the salmon well with taco seasoning and avocado oil until it is well coated. You can do this in a bowl or directly on a baking sheet. If there is no salt in the taco seasoning, add a little salt to the salmon.
Bake salmon: Bake the salmon at the top of the oven for 8 minutes or until it comes off easily when pressed with a fork.
Preparation of the sauce: while the salmon is baked, cut the sauce ingredients into slices and mix them in a bowl. To taste to taste.
Soften the tortillas: to make the corn tortillas soft, I usually heat some oil in a large frying pan, then very quickly soak the tortillas in hot oil on one side and put them on a plate covered with a paper towel. I stack them on the go so that heat and oil are distributed over all the tortillas. You can also wrap the tortillas in damp paper towels and warm them up in the microwave for 30 seconds to cook them steamed and make them smoother and tastier.
Prepare the tacos: crush the avocado or sprinkle the bottom of the tortilla with roasted beans. Add a few pieces of salmon; tap on them to gently knead them. Put sauce on top with a large spoon. I often finish them with pressed lime and some honey!