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.
Servings: 8
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.