Description
Grilled salmon wrapped up in a small tortilla, topped with peach-mango salsa, shredded cabbage, avocado, and a special sauce.
Ingredients
- 3 mangoes, diced
- 2 peaches, diced
- 3 poblano peppers, seeded and diced
- ½ red onion, diced, or more to taste
- ½ lime, juiced, or more to taste
- 1 bunch cilantro, chopped, divided
- 1 (8 ounce) container sour cream
- 3 tablespoons mayonnaise
- 1 tablespoon ketchup
- ⅛ teaspoon ground cayenne pepper
- salt and ground black pepper to taste
- 24 (6 inch) corn tortillas
- cooking spray
- 2 pounds fresh salmon
- 1 small head cabbage, shredded
- 3 avocados, sliced
- 2 limes, cut into wedges
Instructions
- Combine mangoes
- peaches
- poblano peppers
- red onion
- juice of 1/2 a lime
- and 1/2 the cilantro in a large bowl to make mango salsa. Cover with plastic wrap and refrigerate
- at least 1 hour
- preferably overnight.
- Mix sour cream
- mayonnaise
- ketchup
- cayenne pepper
- salt
- and black pepper in a small bowl to make special sauce.
- Preheat oven to 350 degrees F (175 degrees C). Arrange tortillas on a baking sheet.
- Preheat a grill pan over medium-high heat; coat with cooking spray. Cook salmon until easily flaked with a fork
- about 4 minutes per side. Transfer to a plate and flake into smaller pieces with a fork.
- Heat tortillas in the preheated oven until warmed through
- about 5 minutes.
- Divide salmon among tortillas. Top with mango salsa
- special sauce
- shredded cabbage
- avocados
- and remaining cilantro. Wrap up tacos and serve lime wedges alongside.
Prep Time: 50 mins
Cook Time: 13 mins
Total Time: 2 hrs 3 mins
Servings: 6