Tuesday, March 26, 2013
Salmon Tacos with Avocado Mango Salsa
So what do you do when you have one salmon fillet and need to make dinner for two? Salmon tacos! The corn tortillas and avocado really make these tacos very filling. If you need a little something more you could always serve some black beans on the side.
1 (8-9 oz.) Salmon Fillet
Juice and Zest of 2 Limes
1/2 Tsp Garlic Salt
1/2 Tsp Ground Black Pepper
6 Corn Tortillas
3/4 Cup Pico de Gallo
1 Mango (peeled and diced)
1 Avocado (peeled and diced)
Handful of cilantro (chopped)
1 Cup Lettuce (shredded or chopped)
Hot Sauce and/or Salsa
1 Lime (sliced into wedges)
Pre-Heat oven to 400 degrees. While the oven is heating up combine the lime juice, lime zest, garlic salt and pepper in a shallow dish. Rinse the salmon fillet in running water and pat dry. Place the salmon fillet skin side up in the lime juice mixture. Let the salmon marinate for 10-15 minutes.
While the salmon is marinating combine pico de gallo, diced mango, diced avocado and chopped cilantro. Cover and refrigerate while you cook the salmon.
Remove the salmon from the marinade and place on a foil lined baking dish. Bake for 12-15 minutes or until fully cooked. Carefully remove from the oven and allow to cook for a few minutes. Use a fork to shred the salmon into chunks. Spray a skillet with extra virgin olive oil spray. Place it on the stove over medium heat and heat the tortillas one at a time for few minutes. Just long enough to heat it so it's pliable (so that it won't crack when you fold it). For a warm/pliable tortillas you can also cover them with a moist paper towel or dish towel and microwave them on high for 30-45 seconds. Fill each tortilla with shredded salmon, lettuce and avocado mango salsa. Top with hot sauce or salsa of your choice and serve with lime wedges on the side.