Empty My Fridge
Salmon Tacos with Mango Corn Salsa
Ingredientes
- Salmon1 lb
- Taco seasoning2–3 colheres de chá
- Avocado oil2 colheres de chá + ¼ xícara
- Mango · diced1
- Cucumber · diced1
- Sweet corn2
- Red onion · finely chopped¼ xícara
- Cilantro · finely chopped½ xícara
- Honey1 colher de sopa
- Lime
- Salt½ colher de chá
- Refried bean1
- Corn tortilla8
Modo de preparo
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Toss the salmon with the taco seasoning and avocado oil until well coated. If the seasoning has no salt, add some salt.
- Bake the salmon near the top of the oven for 8 minutes, or until it flakes easily when pressed with a fork.
- While the salmon bakes, chop the salsa ingredients, toss them together in a bowl and season to taste.
- Soften the corn tortillas by quickly dipping each one in hot oil on one side, then drain on paper towels. Alternatively, wrap them in damp paper towels and microwave for 30 seconds.
- Spread mashed avocado or refried beans on each tortilla, add pieces of salmon and gently press, then top with salsa.
Resumido do vídeo de Pinch of Yum. Assista para ver os detalhes.
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