Salmon Tacos with Mango Salsa and Lime Cream -

Salmon Tacos with Mango Salsa and Lime Cream

Salmon Tacos with Mango Salsa and Lime Cream

Serves: 12

Salmon & Marinade:

1-1/2 to 2 lb.  salmon fillet, skinned and boned
¼  cup  pineapple juice
2 tablespoons fresh lemon juice
Cooking spray


2 tablespoons brown sugar
4 teaspoons chili powder
2 teaspoons lemon zest
¾ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground cinnamon

Mango Salsa:

2 cups  peeled and diced mango
½ cup  diced red onion
½ cup  chopped fresh mint
3 tablespoons finely chopped & seeded jalapeno pepper
1 cup  diced cucumber
1 teaspoon sugar
¼ teaspoon ground cumin
1   lime, juiced

Lime Cream:

½ cup  mayonnaise
½ cup  sour cream
2 tablespoons fresh lime juice
1 teaspoon lime zest

Salt & pepper to taste


1 bag pre-shredded lettuce

12 soft tortillas


Combine fish, pineapple and lemon juices in large zip-top plastic bag; seal and marinate in refrigerator for 1 hour, turning occasionally. 

Preheat oven to 400 degrees Fahrenheit. Remove fish from bag and discard marinade.  Pat fish dry. Combine rub ingredients and rub onto top surface of fish.  Place fish onto a baking sheet with rimmed edges or baking dish coated with cooking spray. Put fish into oven and bake for 12 minutes or until fish flakes easily when tested with a fork.  Or, grill on medium for 10-12 minutes until done.

While fish rests, prepare salsa and lime cream.  Combine all salsa ingredients in a medium bowl and add salt and pepper to taste.  Salsa can remain at room temperature until serving time. For lime cream, combine all ingredients and refrigerate until serving time.

To Assemble:  Warm tortillas (if desired) and place on plate.  In center of tortilla, put some shredded lettuce, flaked salmon and salsa.  Top with a spoonful of lime cream.  Wrap or roll tortilla up and enjoy!

Note: Mango salsa and lime cream can be made up to 1 day ahead if kept refrigerated. Taco shells can be used in place of soft tortillas if desired.

Black Bean Salsa

Serves: 12        

2 15 oz  cans  Progresso brand black beans -- drained and rinsed
1 16 oz  can  white shoe peg corn -- drained
6 tablespoons  fresh lime juice
6 tablespoons  olive oil
1 1/2 teaspoons   ground cumin
1/2 red onion -- chopped fine
1/4 cup chopped fresh cilantro
1/4 teaspoon   salt
1 tablespoon (or to taste) finely minced jalapenos 
1 cup peeled chopped tomatoes

Tortilla chips for serving
Mix all of the above ingredients together in a large bowl except for the tomatoes.  Just before serving add the chopped tomatoes and toss gently. Taste for seasoning and add a bit more lime juice, cumin, jalapenos or salt to taste.  Serve with tortilla chips.

Note: Can be made 1 day ahead – just omit tomatoes and refrigerate overnight. Before serving add the chopped tomatoes and season to taste.



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