Grilled Salmon Tacos with Mango-Avocado Salsa

Grilled Salmon Tacos with Mango-Avocado Salsa

Grilled Salmon Tacos with Mango-Avocado Salsa

Try these healthy, quick and easy fish tacos that the entire family will love, made with smoky-spicy grilled salmon, zesty mango-avocado salsa and low-fat lime mayonnaise.

Not only do grilled salmon tacos taste great, they can be good for the environment too. Wild-caught salmon make these tacos a sustainable choice. If you can’t find fresh or frozen wild-caught salmon, choose another U.S. or Canadian wild fish like halibut, striped bass or line-caught cod.  We used salmon steaks because we like the juicy texture and flavor that you get from keeping the skin and bones on the fish, but you can just as easily use skinless, boneless fillets.

Cooking tip: Regular store-bought chile powder works just fine in this recipe, but you can add a touch of intense chile flavor by making your own chile powder. Toast your favorite dried chiles – chipotle, ancho, guajillo or a blend – in the oven or in a skillet until fragrant and lightly browned, then pulverize them in a spice grinder or food processor.

Grilled Salmon Tacos with Mango-Avocado Salsa

Salmon Steaks in the Grill Pan

Salmon Steaks in the Grill Pan

  • 1/4 cup mayonnaise, “lite” or regular
  • 1 Tbsp lime juice
  • Zest of one lime
  • 2 tsp chile powder
  • 2 tsp sugar
  • 1 pound salmon steaks or fillets
  • 2 Tbsps extra ­virgin olive oil
  • 8 corn tortillas
  • Salt
  • 1 cup finely shredded cabbage
  • Mango-Avocado Salsa (recipe follows)

Preheat the oven to 350°. Stir together the mayonnaise, lime juice and lime zest.  In another small bowl, combine the chile powder and the sugar. Rub the salmon with the olive oil, then sprinkle with the chile powder/sugar mixture. Set aside to marinate for a few minutes.

Wrap the tortillas in foil and bake for 8 – 10 minutes, or until they are soft and warm.

Meanwhile, heat a grill pan over medium high heat. Sprinkle the salmon with a little salt and place in the hot grill pan.  Cook for 4 minutes, then turn and cook for another 3 minutes, or until just cooked through.

Remove the skin and bones from the salmon, if any, and gently break the salmon into large pieces. Fill the warm tortillas with the salmon, then top with the shredded cabbage and the mango-avocado salsa.  Drizzle with the lime mayonnaise and serve immediately.

Mango-Avocado Salsa

  • 1 medium mango, peeled, pit removed and cut into 1/2 inch cubes
  • 2 Tbsp diced onion
  • 2 Tbsp of cilantro, coarsely chopped
  • 1 small tomato, coarsely chopped
  • 1 – 2 chipotle chiles in adobo, seeded and finely diced
  • 2 Tbsp lime juice
  • Salt to taste

Gently toss all ingredients together and season to taste with salt.

Grilled salmon tacos with condiments


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