Salmon Tacos with Mango-Avocado Salsa
If you’re lucky enough to have a source for freshly made corn tortillas, you’ll want to use them in this recipe. Try to purchase wild salmon rather than farmed—not only is it a more sustainable option, but it’s more nutritious and flavorful, too.
Ingredients:
- 1 ripe avocado
- 1 large ripe mango
- 1 red Fresno chili, seeded and minced
- 1/3 cup minced red onion
- 3 Tbs. chopped fresh cilantro
- 3 Tbs. fresh lime juice
- 2 Tbs. olive oil
- 1/2 tsp. salt
- 1 Tbs. canola oil
- 1 lb. salmon fillet, skin and pin bones removed
- 1/4 tsp. freshly ground pepper
- 8 soft corn tortillas
- 1/4 cup thinly sliced radishes
Directions:
Halve, pit and peel the avocado. Cut the flesh into small cubes and place in a large bowl.
Hold the mango upright on a cutting board. Using a sharp chef’s knife, make downward cuts along each flat side of the pit to separate it from the flesh. Alternatively, use a mango pitter. Using a vegetable peeler, remove the skin and cut the flesh into small cubes. Add to the bowl with the avocado, then add the chili, onion, cilantro, lime juice, 1 Tbs. of the olive oil and 1/4 tsp. of the salt. Stir gently to mix well. Cover and refrigerate the salsa until ready to serve.
Prepare a medium-hot fire in a grill. Brush the grill rack with the canola oil.
Place the salmon on a plate and brush both sides lightly with the remaining 1 Tbs. olive oil. Sprinkle both sides with the remaining 1/4 tsp. salt and pepper.
Grill the salmon, turning once, until just cooked through, 3 to 5 minutes per side, depending on the thickness of the fillet. Transfer to a platter and cover loosely with aluminum foil. Wrap the tortillas in another piece of foil and warm on the grill until pliable, about 5 minutes.
To assemble, break the salmon into 8 pieces. Place 2 warm tortillas on each of 4 dinner plates and place a piece of salmon in the center of each. Top each piece of salmon with some of the salsa and radishes. Serve immediately. Serves 4.
Adapted from Williams-Sonoma Healthy in a Hurry, by Karen Ansel, MS, RD and Charity Ferreira (Weldon Owen, 2011).