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Salmon Tacos with Mango Salsa

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Salmon Tacos with Mango Salsa



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
  • ⅛ 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
  • Methods :

  • 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.
  • Mix sour cream, mayonnaise, ketchup, cayenne pepper, salt, and black pepper in a small bowl to make special sauce.
  • Preheat oven to 350 degrees F (175 degrees C). Arrange tortillas on a baking sheet.
  • 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.
  • Heat tortillas in the preheated oven until warmed through, about 5 minutes.
  • Divide salmon among tortillas. Top with mango salsa, special sauce, shredded cabbage, avocados, and remaining cilantro. Wrap up tacos and serve lime wedges alongside.
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