Salmon Tacos with Mango-Avocado Salsa

Name: Salmon Tacos with Mango-Avocado Salsa
Yield: Makes 4 Servings
Ingredients: ripe avocado, 1; fresh lime juice, 3 Tbsp; fresh cilantro, 3 Tbsp chopped; red onion, ⅓ cup (2 oz/60 g) minced; red Fresno chile, 1, seeded and minced; ripe mango, 1 large; salt, ½ tsp; soft corn tortillas, 8; canola oil, 1 Tbsp; salmon fillet, 1 lb (500 g), skin and pin bones removed; radishes, ¼ cup (1 oz/30 g) thinly sliced; olive oil, 2 Tbsp; freshly ground pepper, ¼ tsp

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Healthy in a Hurry

By Karen Ansel and Charity Ferreira

Published 2012

About

If you’re lucky enough to have a source for freshly made corn tortillas, you’ll want to use them in this recipe. If possible, purchase wild salmon rather than farmed—not only is it a more sustainable option, but it’s more nutritious and flavorful, too.

Ingredients

ripe avocado, 1
ripe mango, 1 large
red Fresno chile, 1, seeded and minced

Dinner
Fish course
Pescatarian

Method

Halve, pit, and peel avocado. Cut into small cubes and place in a large bowl.
Hold mango upright on a cutting board. Using a sharp chef’s knife, make downward cuts along each flat side of pit to separate from flesh. Remove skin with a vegetable peeler and cut flesh into small cubes. Add to bowl with avocado, then add chile, onion, cilantro, lime juice,