Description
Delicious tacos filled with crispy BBQ salmon, topped with refreshing avocado mango salsa and zesty jalapeño cream.
Ingredients
- 1 lb salmon fillet
- 1/4 cup BBQ sauce
- 8 small corn or flour tortillas
- Olive oil for grilling
- 1 ripe mango, diced
- 1 avocado, diced
- 1/4 red onion, finely chopped
- 1 small jalapeño, minced
- Juice of 1 lime
- Salt, to taste
- 1/2 cup sour cream or Greek yogurt
- 1 small jalapeño, minced
- Juice of 1/2 lime
- Salt and pepper, to taste
Instructions
- Marinate the salmon: Spread the BBQ sauce evenly on the salmon fillet and marinate for at least 15 minutes.
- Make the salsa: Combine diced mango, avocado, red onion, minced jalapeño, lime juice, and salt in a bowl.
- Prepare the jalapeño cream: Mix sour cream (or Greek yogurt), minced jalapeño, lime juice, salt, and pepper in another bowl.
- Cook the salmon: Heat a grill or frying pan over medium-high heat, coat with olive oil, and cook the salmon skin-side down for 4-5 minutes on each side.
- Warm the tortillas: Toast tortillas on the grill for about 30 seconds on each side.
- Assemble the tacos: Flake salmon into bite-sized pieces, place on each tortilla, top with avocado mango salsa, and drizzle with jalapeño cream.
Notes
Store leftovers in airtight containers for up to 2 days. For freezing, wrap cooked salmon separately for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican