I think I started liking salmon approximately 6 months ago, and I haven't looked back since. My family has always been big on seafood - shrimp cocktail set out casually on the table in the summer, oysters from our favorite restaurants, and our mom can always whip up the most delicious cod dish. But salmon… just no. For some reason, the smell was just too much for me, and it seemed, well, greasy! But let me tell you, my mind has been changed, and I think your's might be too if you give it a chance.
First of all, salmon is just so nice to look at, which may persuade you a little that it can taste just as good. If you want to take the skin off, that's totally fine, but either way it is still a stunner. Pair it with a mango salsa and some avocado crema and nowadays I’m sold.
For these tacos, you’ll start off by making the mango salsa, which is full of bright colors and flavors that go so well together. If you can’t find a ripe mango, it will work just fine to use frozen mango, thaw it slightly, then proceed to dice it.
The avocado crema is key as it provides a cooling flavor and the little bit of “sauce” that these tacos need. Blending an avocado can actually be peskier than expected, so don’t be afraid to turn your blender or food processor on high.
Cooking the salmon is super quick and easy. Don’t be afraid to really let the outsides of each piece of salmon blacken, as this helps draw out the flavor of the spices. If you have particularly thick pieces of salmon, I recommend using a meat thermometer to tell when the fish is cooked through.
Once it’s time to assemble, make sure you aren’t shy with loading each taco up. Whenever I ask myself why a homemade taco doesn’t standup to it’s restaurant counterpart I almost ALWAYS realize it’s because there isn't enough filling, so make sure to put enough of each ingredient in each.
Serve these up with an extra squeeze of lime, preferably on the tacos and in a marg to sip on in between bites.
A fresh, healthy and colorful meal with a little bit of everything that should be in a salmon taco.
1. Combine mango salsa ingredients in a medium sized bowl and chill in fridge.
2. Combine avocado crema ingredients in a blender or food processor and blend until smooth.
3. Combine cajun seasoning ingredients in a small bowl.
4. Remove skin from salmon. If needed, cut salmon into 2-inch wide fillets. Rub 1 teaspoon olive oil on fillets. Sprinkle on cajun seasoning and press lightly to adhere.
5. Heat remaining 2 tablespoons olive oil in a large skillet over medium high heat. Once shimmering, add salmon fillets. Sear for 4 minutes until blackened, then flip, and sear for an additional 4 minutes, or until cooked through. Remove from heat. With a fork, break apart salmon into small to medium sized pieces.
6. Lay out corn tortillas, evenly layer on mango salsa, top with salmon, and drizzle with avocado crema. Squeeze on additional lime and top with chopped cilantro. Serve immediately.
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