Salmon Tacos with Mango Tomato Salsa
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5 from 5 votes

Pan-Seared Salmon Tacos with Mango Avocado Salsa

Pan Seared Salmon Tacos with Mango Tomato Salsa Recipe, a rainbow of superfood comes together to make exciting tacos the whole family will love.
Prep Time15 mins
Cook Time7 mins
Total Time22 mins
Course: Entree
Cuisine: American
Servings: 8
Author: Angela Roberts

Ingredients

  • 1 pound salmon filets
  • 4 tablespoon olive oil divided
  • juice of 1/2 lime
  • salt and pepper
  • Mango Salsa recipe below
  • 1 cup shredded red cabbage
  • 8 flour tortillas or these almond flour tortillas

Mango Salsa

  • 2 mangoes
  • 2 avocados
  • 2 roma tomatoes
  • 1/2 red onion finely diced
  • 1 large bunch cilantro
  • 2 tablespoons syrupy balsamic vinegar see notes
  • juice of 1/2 lime
  • 1 teaspoon sea salt or more to taste
  • 1 teaspoon black pepper
  • 8 to rtillas

Instructions

  • Heat oven to 350 degrees f, 180 C, Gas 4.
  • Marinate salmon with olive oil and lime juice, while oven is preheating. Season with a little bit of salt and pepper.
  • Heat olive oil in pan to medium high in oven proof pan.
  • Place salmon in pan skin side down. Cook for two minutes or until skin is crispy.
  • Place pan in oven for about 5 minutes. Keep in mind that the salmon will continue to cook once removed from the oven. You do not want to overcook the salmon.
  • Remove the skin, cut into pieces to place in tacos.
  • Assemble with salmon, red cabbage and mango tomato salsa. Serve Immediately.

Mango Salsa Instructions

  • Cut mango into cubes. Hold up vertically, slice off each cheek. Slice across, not cutting skin and then slide knife under cubed mango.
  • Cut tomatoes into very small dice. You may need to squeeze juice out.
  • Peel avocado, and cut into cubes.
  • Finely dice red onion.
  • Chop cilantro.
  • Toss tomatoes, mango, cilantro and red onion together with lime, 1/4 teaspoon salt syrupy.
  • balsamic or white vinegar and honey.
  • Add avocado.
  • Taste and season with salt and pepper as needed.

Notes

Only use balsamic if you have a good syrupy sweet balsamic. In lieu of balsamic, use 1 tablespoon white vinegar with 1 teaspoon honey.