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Salmon Tacos with Mango Corn Salsa

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Total Time 25 minutes
Course Main Course
Servings 4

Ingredients
  

For The Salmon Tacos

  • 1 pound salmon fillet
  • 2-3 teaspoons taco seasoning
  • 2 teaspoons avocado oil

For The Mango Corn Salsa

  • 1 large mango diced
  • 1 cucumber diced
  • 2 ears sweet corn kernels cut off the cob
  • ¼ cup red onion finely chopped
  • ½  cup cilantro finely chopped
  • Zest and juice of 1 lime
  • ½  teaspoon salt

Accompaniments

  • 1 (14-ounce) can refried beans or regular black beans
  • Avocado or guacamole
  • 8 corn tortillas

Instructions
 

  • Prep: Preheat the oven to 425oF. Line a baking sheet with parchment paper.
  • 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 doesn't have salt, add some salt to the salmon.
  • 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.
  • Make the Salsa: While the salmon is baking, chop up your salsa ingredients and toss together in a bowl. Season to taste.
  • Soften the Tortillas: To soften the corn tortillas, 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. Stack them up as you 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.
  • 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 and a squeeze of fresh lime juice.

Notes

Credit: Pinch of Yum