Spicy Chili Lime Salmon Tacos
One of those never-fail epic recipes, these mildly spicy salmon tacos are the thing to make on Taco Tuesday!
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Ingredients
- 16 oz salmon*, skin removed, cut into 4 pieces
- 2 tablespoons olive oil
- 2 limes, 1 zested and juiced, and 1 cut into wedges
- 2 jalapeños, seeded (or not) and minced
- ½ teaspoon coarse salt
- 2 cups chopped mango, if using frozen, thaw it first
- Pico de Gallo
- 1 head butter lettuce, leaves separated
- 8 to 12 corn or flour tortillas, store-bought or homemade
- 1 avocado, pitted, peeled, and sliced
Instructions
Prep:
- Preheat the oven to 350F (180C) and line a baking sheet with parchment paper.
- Place the salmon pieces on the preheated baking sheet. Drizzle with olive oil and the zest and juice of 1 lime. Sprinkle as much jalapeño over the fish as desired for your preferred heat level, and then sprinkle with the coarse salt as well.
Bake:
- Bake for 10 to 13 minutes, depending on the thickness of the salmon until it flakes easily with a fork. Transfer the salmon to a plate and give it a rough chop into smaller pieces.
Assemble:
- While the salmon cooks, combine the chopped mango and pico de gallo in a medium bowl.
- To assemble the tacos, place a butter lettuce leaf on each tortilla and top with some salmon, mango pico de gallo, and avocado slices. Serve with additional lime wedges.
Notes
- Use fresh or frozen salmon, fillets, or a large piece. If you enjoy the skin, by all means, keep it.
Nutrition
Serving: 2 tacos | Calories: 403kcal | Carbohydrates: 40g | Protein: 27g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 62mg | Sodium: 368mg | Potassium: 940mg | Fiber: 6g | Sugar: 13g | Vitamin A: 2381IU | Vitamin C: 50mg | Calcium: 91mg | Iron: 2mg
