Blackened Salmon Tacos with Mango Salsa
Delicious, healthy and fresh Blackened Salmon Tacos with Mango Salsa and Guacamole. Prepare all three items and you'll have a party in your mouth.
Servings: 4 people
Ingredients
Mango Salsa
- 1 large organic mango chopped, about 1 1/4 cups
- 1/2 cup red onion finely chopped
- 1/2 serrano chili with seeds finely chopped
- 1/3 tsp salt
- 1/4 cup fresh cilantro chopped
- 1/2 freshly squeezed lime juice
Guacamole
- 1 large avocado mashed
- 1/4 cup fresh cilantro chopped
- 1/3 cup red onion finely chopped
- 1 serrano chili with seeds finely chopped
- 1/4 tsp salt
- 1/2 freshly squeezed lime juice
- 1/2 plum tomato chopped
Blackened Salmon Tacos & Chipotle Sauce
- stack of gluten-free corn tortillas
- handful shredded cabbage
- 4 salmon fillets about 1 1/4 pounds
- 1 1/4 tsp chipotle powder
- 1 1/2 tbsp avocado oil
- 1/2 tsp cumin
- 1/4 tsp onion powder
- 1/4 tsp black pepper
- 1/2 freshly squeezed lime juice
- 1/4 tsp salt
- 1/2 tsp garlic powder
Instructions
- Prepare the mango salsa by combining all the ingredients in a bowl. Mix well.
- Prepare the guacamole with all the ingredients except the tomatoes. Add the tomatoes at the end to prevent the guac from getting watery.
- Preheat the oven at 425 degrees.
- Make the chipotle sauce by combining all the ingredients under Blackened Salmon Tacos except the tortillas, cabbage, and salmon.
- Take 4 fillets and spread the sauce generously over the salmon.
- Place the salmon in the oven and bake at 425 degrees for 13 minutes.
- Salmon is done - make sure it's pink and cooked.
- Now assemble, top corn tortilla with a cabbage kale mix and chunks of salmon.
- Finish it off with a generous topping of guacamole and mango salsa. Enjoy!
Nutrition
Calories: 380kcal | Carbohydrates: 18g | Protein: 36g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 577mg | Potassium: 1285mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1117IU | Vitamin C: 32mg | Calcium: 50mg | Iron: 2mg