Salmon Tacos with Mango Corn Salsa

Name: Salmon Tacos with Mango Corn Salsa
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb salmon fillet; 3 tsp taco seasoning; 2 tsp avocado oil; 1 large mango, diced; 1 cucumber, diced; 2 ears sweet corn, kernels cut; 1/4 cup red onion, finely chopped; 1/2 cup fresh cilantro, finely chopped; 1 tbsp honey; 1 lime, zested and juiced; 1/2 tsp salt; 14 oz can refried beans; 8 corn tortillas; 1/4 cup avocado oil for frying

Baked taco seasoned salmon served in warm corn tortillas with a fresh sweet corn, mango, and cucumber salsa.

25 minEasyServes 4600 cal/serving

MexicanDinnerOven and StovetopPescatarianGluten-FreeNut-FreeDairy-FreeAlcohol-Free

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Ingredients

1 lb salmon fillet
3 tsp taco seasoning
2 tsp avocado oil
1 large mango, diced
1 cucumber, diced
2 ears sweet corn, kernels cut
1/4 cup red onion, finely chopped
1/2 cup fresh cilantro, finely chopped
1 tbsp honey
1 lime, zested and juiced
1/2 tsp salt
14 oz can refried beans
8 corn tortillas
1/4 cup avocado oil for frying

Instructions

1

Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
2

Coat 1 lb salmon fillet with 3 tsp taco seasoning and 2 tsp avocado oil directly on the baking sheet.
3

Bake the salmon fillet near the top of the oven for 8 minutes until it reaches an internal temperature of 145 degrees F and flakes easily.
4

Toss 1 diced large mango, 1 diced cucumber, 2 kernels cut ears sweet corn, 1/4 cup finely chopped red onion, 1/2 cup finely chopped fresh cilantro, 1 tbsp honey, 1 zested and juiced lime, and 1/2 tsp salt together in a bowl to make the salsa.
5

Heat 1/4 cup avocado oil for frying in a skillet and dip each 8 corn tortillas briefly into hot oil to soften, transferring to paper towels.
6

Spread 14 oz can refried beans on each softened corn tortillas, add flaked salmon fillet, and top with mango corn salsa.

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Questions

What oven temperature does Salmon Tacos with Mango Corn Salsa need?

For Salmon Tacos with Mango Corn Salsa, the oven is set to 425 F (about 220 C) in step 1. The longest stretch at that heat is 8 minutes, in step 3. The target internal temperature is 145 F (about 65 C), given in step 3. A probe thermometer removes the guesswork.

Is there a substitute for honey in Salmon Tacos with Mango Corn Salsa?

The entry for Salmon Tacos with Mango Corn Salsa calls for 1 tbsp honey. In its place: Maple syrup or agave, measure for measure, which also makes it vegan.

Can I use another fish instead of salmon in Salmon Tacos with Mango Corn Salsa?

Arctic char or steelhead trout cooks the same way. Thinner fillets need a minute or two less, so go by thickness rather than the clock. As written, the entry for Salmon Tacos with Mango Corn Salsa uses 1 lb salmon fillet.

Does Salmon Tacos with Mango Corn Salsa contain fish?

Yes: 1 lb salmon fillet. The full allergen list for this entry is gluten and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How do I store and reheat Salmon Tacos with Mango Corn Salsa?

Refrigerate what is left of Salmon Tacos with Mango Corn Salsa within two hours and eat it within two days (seafood turns fast). Reheat covered in a 300 F oven until warmed through. The avocado browns within hours; add it fresh to each portion.

Serve it with

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