Salmon Tacos
Servings: 6
Calories: 44kcal
Ingredients
Salmon Tacos
- 1 Salmon Fillet, boneless & skinless portioned into 6 pieces 6 x 6 oz
- 2 tbsp chili powder
- 2 tbsp cumin
- 1 tsp sea salt
- olive oil
Salmon Taco Toppings
- 1 cup green cabbage (nappa) shredded
- 1 cup mango salsa recipe below
- fresh cilantro, chopped
- fresh lime wedges
Mango Salsa
- 1 large ripe mango, peeled and diced into small pieces
- 1/4 cup red onion, diced small
- 1/2 jalapeno, seeded & diced small
- 2 tbsp cilantro chopped
- 1/2 lime zest
- 1/2 lime juice
- sea salt
- small corn or flour tortillas
Instructions
- Heat oil in a nonstick skillet over medium-high heat. Mix together chili powder, cumin and salt and sprinkle on top of salmon.
- Cook the salmon for 4-5 minutes, skin side down to get a good sear on the skin and crisp it up for those who enjoy eating crispy salmon skin.
- Flip salmon and cook top side down for another 4-5 minutes or until cooked through in the thickest part. Typically it's 10 minutes per inch of salmon.
- Remove from pan, set aside.
Prepare Mango Salsa
- Mix together mango through lime juice. Season with a pinch of salt, mix, taste, add more salt if required.
- Serve with toppings and warm tortillas.
Nutrition
Serving: 150g | Calories: 44kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 438mg | Potassium: 175mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1210IU | Vitamin C: 20mg | Calcium: 38mg | Iron: 2mg