Salmon Tacos with Mango Corn Salsa

• 份量: 4 servings
• 活動時間: 15 minutes
• 總時間: 25 minutes

食材

1 lb. salmon fillet (see notes)

2-3 teaspoons taco seasoning

2 teaspoons avocado oil

1 large mango, diced

1 cucumber, diced

2 ears sweet corn, kernels cut off the cob

1/4 cup finely chopped red onion

1/2 cup finely chopped cilantro

1 tablespoon honey

zest and juice of 1 lime

1/2 teaspoon salt

one 14-ounce can refried beans, or regular black beans, or 2 avocados

8 corn tortillas

1/4 cup avocado oil for softening

步驟

Prep

Preheat the oven to 425 degrees. 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 does not 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, 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.

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!

營養

• 卡路里: 600
• 總脂肪: 18.1 g
• 飽和脂肪: 2.7 g
• 反式脂肪: 0 g
• 膽固醇: 57.9 mg
• 鈉: 863.3 mg
• 總碳水化合物: 78.1 g
• 膳食纖維: 14.4 g
• 總糖: 23 g
• 蛋白質: 38.7 g