This recipe is delicious and is one of my most-loved recipes! Thank you for sharing this fantastic recipe. I’ll make it again and again. Keep up the great work!
Tacos are the perfect dinner option for me right now!
A couple of nights ago, I cooked these (again) and then put the salmon sheet pan on the table, and my entire family swam on it and began to grab at the Salmon using forks and hands as I stood there in shock and joy. The whole family was in a frenzy of eating.
Of course, we are awestruck by Salmon. It’s an excellent source of protein and nutrients as well. It quickly breaks into delicious, juicy, buttery, tiny chunks when cooked correctly.
However, I won’t tell you that the most essential thing in this case is the mango-corn salsa.
It’s the Salmon that’s SOS (taco seasoning and that’s all it is). I believe pouring all your energy and effort into the salad is sensible. The salsa is also the one that will keep you at the table until you’ve finished eating tacos, simply scooping up a few extra salsa bites by itself and then considering it to be something more like a salad. It could serve as a salad. I’d enjoy this salsa by itself as a salad.
Every bite is crisp and fresh due to the raw sweet corn and cucumber that blasts a juicy taste. It’s also a bit mainstream with mango that my two little kids usually take it in with us.
I love all the sauces for my tacos (OK, it’s OK for every recipe). But this sauce is all it requires is a little extra honey and lime to top the dish. Simple, minimal effort, max deliciousness.
- 1 lb. Salmon fillet (see the notes)
- 23 3 teaspoons taco seasoning
- Two teaspoons of avocado oil
Mango Corn Salsa:
- One large mango, diced
- One cucumber, diced
- Two ears of sweet corn kernels cut off the cob
- 14 Cup Finely chopped Red onion
- 1/2 cup finely chopped cilantro
- One tablespoon honey
- Juice and zest in one lime
- 1/4 teaspoon salt
- One 14-ounce can of refried beans or black beans that are regular or two avocados
- Eight corn tortillas
- 1/4 cup avocado oil for softening
- The preparation: Preheat the oven to 425 degrees. Cover a baking sheet with parchment.
- The Salmon should be seasoned: Toss the Salmon with the avocado oil and taco seasoning until it is well coated. You can make this by placing it in a container or baking sheets. You can add salt to the Salmon if the taco seasoning doesn’t contain salt,
- Cook the Salmon: Cook the fish for about 8 mins, near the uppermost point of the oven or until it breaks easily when a fork presses it.
- Create the Salsa: While the Salmon is baking, chop the salsa ingredients and mix them into the bowl. Add seasoning to taste.
- Then soften Tortillas Tortillas: To ease the corn tortillas, I typically warm some oil in a large pot before giving the tortillas a brief dip on one side in the hot oil, then transfer onto a towel-lined plate. I pile them while I spread the oil and heat across all the tortillas. You can wrap the tortillas with damp paper towels and then microwave them in 30-second increments to heat them so they are more flexible and delicious to consume.
- Mash avocado or spread refried beans across the tortilla’s bottom to make your Tacos. Add some pieces of Salmon, pressing them down to break them up gently. Serve with a large portion of the salsa. I usually finish them with lime wedges and drizzles of honey!
Purchase of Salmon: For this recipe, I prefer salmon fillets that are good and thick so that you can cut them into cubes! I generally remove the skin and then cut it into big cubes. I like the cube shape as they cook nicely and evenly and are great for playing with in the taco. It’s also perfectly acceptable to sprinkle your seasonings on a thin fillet and then flake the fish apart for tacos.
Salmon Doneness: The way you cook Salmon varies based on what you prefer and how well the Salmon is cooked. I like to cook it until medium-well, where everything is thoroughly cooked, but it’s soft and soft and falls apart when you prick it using the fork. Here’s a guide for more details about cooking Salmon and how to tell if it’s done.
Salsa Spicy: As written, this salsa isn’t very spicy. However, the addition of a jalapeno could be perfect! I like it very mild for my children; try it if that’s not your thing!
TortillasIn the images, I used a thicker type of tortilla (corn and flour blend), which I then charred in a dry cast iron skillet. If I make this recipe, typically the recipe, I use regular corn tortillas and follow the recipe’s directions to soften the tortillas.