Photo: Spencer Davis
Salmon Tacos with Mango-Avocado Salsa
13 ingredients
Serves 4.
openrecipes
If you’re lucky enough to have a source for freshly made corn tortillas, you’ll want to use them in this recipe. Try to purchase wild salmon rather than farmed—not only is it a more sustainable option, but it’s more nutritious and flavorful, too.
Estimated Nutrition (whole recipe, rough)
876
Calories
30g
Protein
53g
Fat
79g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Salmon | 100g cooked | 208 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mango | 1 cup diced (165g) | 99 |
| Red Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 ripe avocado
- 1 large ripe mango
- 1 red Fresno chili, seeded and minced
- 1/3 cup minced red onion
- 3 Tbs. chopped fresh cilantro
- 3 Tbs. fresh lime juice
- 2 Tbs. olive oil
- 1/2 tsp. salt
- 1 Tbs. canola oil
- 1 lb. salmon fillet, skin and pin bones removed
- 1/4 tsp. freshly ground pepper
- 8 soft corn tortillas
- 1/4 cup thinly sliced radishes
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes