Salmon Tacos with Mango Avocado Salsa – Healthy, deliciously seasoned salmon tacos topped with an amazing mango avocado salsa and a cilantro-yogurt sauce.
Table of Contents
THIS is how I do Fish Fridays. HIGH FIVE!
Hello Hello! Happy Happy Friday! Got Friday night plans? I’m out and about, dress shopping for my little ones because tonight they are attending a Father-Daughter Dance. ☺
Can you just guess what that means for me?!
YEP! 3 hours of doing laundry, wiping down the furniture, and a bottle of Chardonnay. You jelly, yet?
So I’m kind of having a moment with tacos, lately, and you can bet that I can turn anything into a taco – they are almost always my go-to when I have a bunch of leftovers in the fridge. What better than throwing last night’s dinner extras into a flour tortilla? Exactly! Which is also how this recipe happened.
I had no intentions in sharing our salmon dinner with you because I didn’t like the pics – #foodbloggerproblems – but the next day I felt all better, and once the tacos came to mind, I had my camera all up in their face. It was a very happy moment. #foodbloggerswillunderstand
But is there ever a terrible time for tacos? NEVERRRRRR. Even if they came to life only because you didn’t like your previous photos.
HOW TO MAKE SALMON TACOS
These tacos are piled high with the most simple, dang amazing, chili-lime rubbed salmon + mango avocado salsa + cilantro-yogurt sauce that is basically an open invitation for all of your sauce needs.
Besides, all of this in one bite? Ugh. Addicting!
It’s healthy, it’s fresh, it’s easy, and it requires a good 30 minutes of your time to get it all done.
Then, you can make it a weekly thing because it’s just that simple and that necessary. Don’t forget about Cinco de Mayo.
OH! It’s also how I roll on most Fridays, as I previously mentioned.
ENJOY!
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TOOLS USED IN THIS RECIPE
Salmon Tacos with Mango Avocado Salsa
Ingredients
- 1- pound fresh salmon fillet or 4 (4-ounce) fillets
- 2 tablespoons extra virgin olive oil
- 1 fresh lime , halved
- 1/4 to 1/2 teaspoon chili powder (if you prefer it spicier, add more)
- salt and fresh ground pepper , to taste
- 8 low-carb or gluten free warmed soft tortillas
- 4 cups shredded or chopped lettuce
- 1 mango , pitted, peeled and diced
- 1 avocado , pitted, peeled and diced
- 1/3- cup finely diced red bell pepper
- 3 tablespoons chopped fresh cilantro
- juice of 1 whole lime
- 2 tablespoons extra virgin olive oil
- salt and fresh ground pepper , to taste
- 3/4- cup plain nonfat yogurt
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon fresh lime juice
- salt and fresh ground pepper , to taste
Instructions
- Preheat oven to 425F.
- Line a baking sheet with parchment paper.
- Transfer salmon to the prepared baking sheet.
- Drizzle with olive oil and squeeze lime juice over the entire fillet.
- Rub the chili powder into the salmon, and season with salt and pepper.
- Bake for 15 to 18 minutes, or until salmon is cooked through.
- Remove from oven and let stand couple minutes.
- Combine diced mango, avocado, pepper, cilantro, lime, oil, salt and pepper in a mixing bowl; toss to combine. Set aside.
- Prepare the cilantro yogurt sauce by combining yogurt, cilantro, lime juice, salt and pepper in a separate mixing bowl; whisk until thoroughly incorporated. Set aside.
- Break the salmon into pieces.
- Spread a dollop of the cilantro yogurt sauce on each tortilla.
- Top with fish and shredded lettuce.
- Add mango avocado salsa.
- Garnish with a bit of the cilantro yogurt sauce over the top and serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
