Wild Salmon Tacos with Mango Salsa
Tacos don’t always have to be traditional. In fact, I feel like the best one are those that allow you to get creative. The weather was warm and breezy and inspired this sweet take on fish tacos.
After last weeks heat wave the weather this weekend it perfect. Finally it is time to start enjoying nutritious dinners out on the patio again. Today I tossed up some wild salmon tacos with mango salsa. A quick and easy dinner to make. The salsa can be tossed up in about 10 minutes while the salmon is baking. Rich in antioxidants and essential fatty acids. The anti-inflammatory dinner recipe is gluten & dairy free, and full of plant based fiber.
All you need is: (for 2)
2 whole foods wild salmon filets (I buy frozen and defrost)
4 siete foods cashew tortillas
1 avocado chopped
microgreens (I choose cilantro microgreens from wholefoods)
homemade mango salsa
To make tacos:
Set the oven to 350 degrees F for the salmon.
Coat the salmon in avocado oil lightly with some chili powder and sea salt. Put the two filets of salmon over parchment paper and bake for 20 minutes.
Toast the siete foods tortillas lightly, immediately fold over to form “taco boats” before they cool to avoid cracking when eating them.
Layer: siete tortillas, micro greens, avocado, salmon flaked, and mango salad. See recipe below for salsa.
For the salsa:
1 green ripe mango chopped
1 tomato or 2 handfuls cherry tomatoes chopped
1/4 red onion minced
1/4 cup of fresh cilantro chopped (more or less)
2 tbsp avocado oil
juice & zest of one lime
1/2 tsp sea salt
Toss it all together and let it marry for at least 10 minutes.
