Mango Recipe ✶ Salmon Tacos with Mango Salsa

Grilled salmon wrapped up in a small tortilla, topped with peach-mango salsa, shredded cabbage, avocado, and a special sauce.

Ingredients

• 3 mangoes, diced
• 2 peaches, diced
• 3 poblano peppers, seeded and diced
• ½ red onion, diced, or more to taste
• ½ lime, juiced, or more to taste
• 1 bunch cilantro, chopped, divided
• 1 (8 ounce) container sour cream
• 3 tablespoons mayonnaise
• 1 tablespoon ketchup
• ⅓ teaspoon ground cayenne pepper
• salt and ground black pepper to taste
• 24 (6 inch) corn tortillas
• cooking spray
• 2 pounds fresh salmon
• 1 small head cabbage, shredded
• 3 avocados, sliced
• 2 limes, cut into wedges

Cooking Directions

1. Combine mangoes, peaches, poblano peppers, red onion, juice of 1/2 a lime, and 1/2 the cilantro in a large bowl to make mango salsa. Cover with plastic wrap and refrigerate, at least 1 hour, preferably overnight.
2. Mix sour cream, mayonnaise, ketchup, cayenne pepper, salt, and black pepper in a small bowl to make special sauce.
3. Preheat oven to 350 degrees F (175 degrees C). Arrange tortillas on a baking sheet.
4. Preheat a grill pan over medium-high heat; coat with cooking spray. Cook salmon until easily flaked with a fork, about 4 minutes per side. Transfer to a plate and flake into smaller pieces with a fork.
5. Heat tortillas in the preheated oven until warmed through, about 5 minutes.
6. Divide salmon among tortillas. Top with mango salsa, special sauce, shredded cabbage, avocados, and remaining cilantro. Wrap up tacos and serve lime wedges alongside.

Nutrition Facts

• calories876
• carbohydrateContent85.2 g
• cholesterolContent93.7 mg
• fatContent46.4 g
• fiberContent20.1 g
• proteinContent38.4 g
• saturatedFatContent11.5 g
• sodiumContent273.8 mg
• sugarContent20.9 g