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. If possible, purchase wild salmon rather than farmed-- not only is it a more sustainable option, but it's more nutritious and flavorful, too.

Salmon Tacos with Mango-Avocado Salsa

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    1 ripe avocado 1/2 tsp salt
    1 large ripe mango 1 Tbs canola oil
    1 fresh Resno chile, seeded and minced 1 lb salmon fillet, skin and pin bones removed
    1/3 cup red onion, minced 1/4 tsp freshly ground pepper
    3 Tbs chopped fresh cilantro 8 soft corn tortillas
    3 Tbs fresh lime juice 1/4 cup radishes, thinly sliced
    2 Tbs olive oil


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    • 1

      Halve, pit and peel avocado. Cut into small cubes and place in a large bowl.

    • 2

      Hold mango upright on a cutting board. Using a sharp chef's knife, make downward cuts along each flat side of pit to separate from flesh. Remove skin with a vegetable peeler and cut flesh into small cubes. Add to bowl with avocado, then add chile, onion, cilantro, lime juice, 1 tablespoon of olive oil and 1/4 teaspoon of salt. Stir gently to mix well. Cover and refrigerate until ready to serve.

    • 3

      Build a medium-hot fire in a charcoal grill or preheat a gas grill to medium. Brush grill rack with canola oil. Place salmon on a plate and brush both sides lightly with remaining 1 tablespoon olive oil. Sprinkle both sides with remaining 1/4 teaspoon salt and pepper. 

    • 4

      Grill salmon directly over heat until just cooked through, 3 to 5 minutes per side, depending on the thickness of fillet. Transfer to a platter and cover loosely with aluminum foil. Wrap tortillas in another piece of foil and warm on grill until pliable, about 5 minutes.

    • 5

      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 center of each. Top each piece of salmon with salsa and radishes. Serve right away.

    nutritional information

    7 g
    26 g
    Saturated Fat:
    3.5 g
    36 g
    27 g
    370 mg
    60 g
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