![]() Soften the Tortillas: To soften the corn tortillas, I usually heat up some oil in a large skillet and then give the tortilla a very quick one-sided dip into the hot oil and transfer to a paper-towel lined plate.Make the Salsa: While the salmon is baking, chop up your salsa ingredients and toss together in a bowl.Bake the Salmon: Bake the salmon for 8 minutes, close to the top of the oven, or until it slips apart easily when pressed with a fork.If your taco seasoning does not have salt, add some salt to the salmon. Season the Salmon: Toss the salmon with the taco seasoning and avocado oil until well-coated – you can do this in a bowl or directly on the baking sheet.Line a baking sheet with parchment paper. Prep: Preheat the oven to 425 degrees.Simple, minimal effort, max deliciousness. But with this one, all it needs is a bit of extra lime and honey to finish it off. I love a million sauces on my tacos (okay, fine, on every recipe). ![]() But it’s also mainstream enough with the mango that my two young kids are usually happy to devour it right along with us. This salsa is also the thing that’s going to keep you sitting at the table long after you’re done eating tacos, just scooping some extra salsa bites all on its own and suddenly thinking of it as more of a salad? It can be a salad, right? I would totally eat this salsa on its own as a salad.Įach bite is extra crispy and unexpected from the raw sweet corn and cucumber with a little burst of juicy flavor. The salmon itself is completely SOS (taco seasoning and THAT’S IT), which is why I think it makes sense to put all your effort and energy into the salsa. It’s a great source of nutrition and protein and, when cooked well, it gently slides apart into buttery, juicy, delightful little flakes.īut I’m not going to lie to you: the main event here is that mango corn salsa. These tacos are THE dinner for me right now!Ī few nights ago, I made them (again), and I set the sheet pan of salmon down on the table and my whole family literally descended upon it and started grabbing at the salmon with their hands and forks as I stood by watching in half shock, half pride. In This Post: Everything You Need For Salmon Tacos Sriracha – This pepper sauce is available at most grocery stores, but you can also use one small diced jalapeño instead.This is a brand new recipe that’s part of our Spring 2023 SOS Series – in other words, EASY recipes! View our full collection of SOS recipes here.Lemon juice is okay to substitute in a pinch, but lime juice has a more suitable flavor for salsa. Lime Juice – With so few ingredients in this recipe for mango salsa, fresh lime juice tastes best.I don’t recommend using dried herbs for salsa, but if you must, replace each tablespoon fresh with one teaspoon dried. Fresh Cilantro – A classic for salsa, but you can skip it or use other fresh herbs if you’re not a fan.Red Onion – A white onion would also work well.Tomatoes – I used Roma tomatoes because they are easy to find and have fewer seeds than some other varieties, but any tomatoes will work.If you have more mangos to use up, make mango salad with them! Mango – Ripe mangos work best, so they’re soft and easy to slice.For measurements, see the recipe card below. This section explains how to choose mango salsa ingredients, what each one does in the recipe, and substitution options.
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