Salmon Tacos with Avocado-Mango Salsa
This dish is an instant favorite when I do cooking demonstrations. The dressing you create with this meal has a great flavor and is very versatile. It can also be used the next day on a cold turkey sandwich. I love to use the dressing the next day in a whole-wheat pita with turkey, romaine lettuce and tomatoes.
2 Tbsp. Fresh lime juice1 Tbsp. Olive oil1 clove garlic, minced1/2 tsp. Oregano, dried 1/4 tsp. Salt 1/4 tsp. Pepper1 lb. Salmon ( I use the individually frozen Salmon from Costco)8 6-inch corn tortillas2 cups shredded cabbage or lettucefresh cilantro leaves, chopped
Mango-Avocado Salsa:1 avocado, peeled, pitted, and chopped1 mango, peeled, pitted, and chopped; -or- frozen mango,chopped 1 Tbsp. Fresh cilantro leaves, chopped1 cup cherry tomatoes, halved or quartered2 Tbsp. Fresh lime juice 1/2 tsp. Salt1 jalapeño, seeded and minced (or if you’re like me, omit the jalapeno)
1. Whisk together the first 6 ingredients in a shallow dish. Marinate your lovely salmon for 31 minutes to an hour. If you use the frozen fillets, defrost before you marinate them.2. Meanwhile, mix all the salsa ingredients together in a nonmetal bowl. Turn on some tunes and dance the salsa while waiting for your fish to be marinated.Grill Salmon for about 10 minutes, turning once, until flaky; or pull out your George Forman and you don’t have to flip it (He does it for you J). Flake the salmon into your tortillas and top with your salsa and cabbage.
Contributed by: Becki Cutler