Description
Sweet mango salsa complements the smoky grilled salmon in these vibrant tacos. A fun, fresh weeknight dinner!
Ingredients
Units
Scale
- 1 1/2 cups (355 ml) masa harina
- 1/4 teaspoon salt
- 1 cups (237 ml) water
- 1 tablespoon packed brown sugar
- 2 teaspoons Badia Complete Seasoning
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 1 1/2 teaspoons red pepper flakes
- 1 teaspoon oregano
- 1 lbs (454 g) salmon filet
- 1 mango
- 1 medium avocado
- 1/2 red onion
- 1 lime
- 1/2 lemon
- Salt
- pepper
- 2 - 3 radishes
- Fresh cilantro
- Cojita cheese
Instructions
- Soak the cedar plank in water overnight, or for at least one hour.
- Prepare the grill by lighting coals or heating a propane grill.
- Mix the tortilla ingredients in a bowl until a ball forms. Cover tightly with plastic wrap and let rest for at least 30 minutes.
- In a small bowl, mix the salmon seasoning. Rub half the mixture onto the cedar plank. Place the salmon on the plank and rub with the remaining seasoning.
- Grill covered for 13–18 minutes, or until the salmon is cooked through and flaky but not dry. Remove from heat and let rest for one to two minutes before flaking.
- While grilling the fish, prepare the salsa: Dice the avocado and mango into small cubes and finely dice the onion. Squeeze lime and lemon juice over the mango, avocado, and onion; add salt and pepper to taste. Toss gently to combine.
- Divide the tortillas into 8 equal balls. Roll each into a thin circle (6–8 inches in diameter). Cook over high heat on the grill or in a hot skillet for 1–2 minutes per side.
- Fill the tacos with salmon and salsa. Add desired toppings, such as matchstick radishes, cilantro, and cotija cheese.
Notes
- For easier grilling, pre-cut the salmon into smaller portions before seasoning and placing on the cedar plank.
- If you don’t have cotija cheese, feta or queso fresco are excellent substitutes.
- To make ahead, prepare the mango salsa up to 4 hours in advance. Store in an airtight container in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 15
- Sodium: 600
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 5
- Protein: 30
- Cholesterol: 80