pizza
Salmon Tacos

Super easy salmon tacos loaded with salsa!

Salmon tacos

Prep time: 10 mins

Cook time: 20 mins

Ingredients

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  • 500 g Salmon fillet
  • 3 tsp Taco seasoning
  • 2 tsp Olive oil
  • 1 x Mango
  • 1 x Cucumber
  • 200 g Sweetcorn
  • 0.5 x Red onion
  • 10 g Coriander
  • 1 tbsp Honey
  • 1 x Lime
  • 0.5 tsp Salt
Introduction
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Taken from here https://pinchofyum.com/salmon-tacos

A few nights ago, I made them (again), and I set the sheet pan of salmon down on the table and my whole family literally descended upon it and started grabbing at the salmon with their hands and forks as I stood by watching in half shock, half pride. It was a feeding frenzy.

Of course, we love salmon. It’s a great source of nutrition and protein and, when cooked well, it gently slides apart into buttery, juicy, delightful little flakes.

But I’m not going to lie to you: the main event here is that mango corn salsa.

The salmon itself is completely SOS (taco seasoning and THAT’S IT), which is why I think it makes sense to put all your effort and energy into the salsa. This salsa is also the thing that’s going to keep you sitting at the table long after you’re done eating tacos, just scooping some extra salsa bites all on its own and suddenly thinking of it as more of a salad? It can be a salad, right? I would totally eat this salsa on its own as a salad.

Recipe
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  1. Prep: Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
  2. Season the Salmon: Toss the salmon with the taco seasoning and avocado oil until well-coated – you can do this in a bowl or directly on the baking sheet. If your taco seasoning does not have salt, add some salt to the salmon.
  3. Bake the Salmon: Bake the salmon for 8 minutes, close to the top of the oven, or until it slips apart easily when pressed with a fork. 
  4. Make the Salsa: While the salmon is baking, chop up your salsa ingredients and toss together in a bowl. Season to taste.
  5. Soften the Tortillas: To soften the corn tortillas, I usually heat up some oil in a large skillet and then give the tortilla a very quick one-sided dip into the hot oil and transfer to a paper-towel lined plate. I stack them up as I go so the heat and oil kind of distributes between all the tortillas. You can also wrap the tortillas in a few damp paper towels and microwave for 30 seconds to steam them so they become more pliable and yummy to eat.
  6. Assemble the Tacos: Mash avocado or spread refried beans on the bottom of the tortilla. Add a couple pieces of salmon; press to gently smash them. Top with a big scoop of the salsa. I often finish these with lime squeezes and a drizzle of honey!