Bake the Salmon: Bake the salmon for 8 minutes, close to the top of the oven, or until it slips apart easily when pressed with a fork.If your taco seasoning does not have salt, add some salt to the salmon. Season the Salmon: Toss the salmon with the taco seasoning and avocado oil until well-coated – you can do this in a bowl or directly on the baking sheet.Line a baking sheet with parchment paper. Prep: Preheat the oven to 425 degrees.Simple, minimal effort, max deliciousness. But with this one, all it needs is a bit of extra lime and honey to finish it off. I love a million sauces on my tacos (okay, fine, on every recipe). But it’s also mainstream enough with the mango that my two young kids are usually happy to devour it right along with us. This salsa is also the thing that’s going to keep you sitting at the table long after you’re done eating tacos, just scooping some extra salsa bites all on its own and suddenly thinking of it as more of a salad? It can be a salad, right? I would totally eat this salsa on its own as a salad.Įach bite is extra crispy and unexpected from the raw sweet corn and cucumber with a little burst of juicy flavor. The salmon itself is completely SOS (taco seasoning and THAT’S IT), which is why I think it makes sense to put all your effort and energy into the salsa. It’s a great source of nutrition and protein and, when cooked well, it gently slides apart into buttery, juicy, delightful little flakes.īut I’m not going to lie to you: the main event here is that mango corn salsa. These tacos are THE dinner for me right now!Ī few nights ago, I made them (again), and I set the sheet pan of salmon down on the table and my whole family literally descended upon it and started grabbing at the salmon with their hands and forks as I stood by watching in half shock, half pride. In This Post: Everything You Need For Salmon Tacos Add a generous squeeze of lime juice and garnish with the mango salsa, plus a little extra coriander.This is a brand new recipe that’s part of our Spring 2023 SOS Series – in other words, EASY recipes! View our full collection of SOS recipes here. To assemble the tacos, serve the snapper over lightly grilled tortillas with the slaw and avocado dressing. If you are making the avocado and lime dressing, whizz all the aforementioned ingredients together in a blender.Ĩ. Let rest for 5 minutes before flaking with a fork.ħ. Remove the snapper from the marinade and pan fry until opaque, approximately 3 to 5 minutes per side. Heat olive oil in a non-stick pan over medium-high heat. Wait until the last moment to squeeze the lime on, so it doesn’t ‘cook’ the coriander.Ħ. For the mango salsa, mix all the chopped ingredients together in a bowl. You can store this in an air-tight mason jar in the fridge for up to 5 days.ĥ. To make the avocado and lime dressing, blitz in a food processor until smooth. Then throw in the shredded cabbage and season with salt and pepper to taste.Ĥ. Meanwhile, prepare the slaw by mixing the mayo, lime juice and coriander. Add the snapper until evenly coated before placing in the fridge to marinate for 20 minutes.ģ. Whisk the coconut milk, lime juice, chilli powder, and salt together.Ģ. In this recipe (one of our favourites), fish is used as a light base for the taco filling, while a focus on fresh ingredients render the morsels healthy enough to justify a second margarita (or third).įish Tacos with Slaw, Mango Salsa and Avocado & Lime Dressing RecipeĪ handful of freshly chopped coriander, plus a little extra to garnishġ large mango, peeled and cut into 1cm piecesġ fresh chilli, deseeded and finely choppedġ pack of Tio Pablo Authentic corn tortillas, or similarġ. Traditional Mexican tacos are universally tasty - made so by virtue of the fact that each one can be made to suit individual tastes.
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