Since my Dad has moved in with us, he has been asking for tacos! He is from the east coast and it seems everyone there thinks we must eat tacos all the time! And I DO love me a good taco, so I thought fish tacos may be the ticket. But the only fish I had in my freezer from my favorite Alaskan source was salmon. I love salmon, but have never had a salmon taco! So the challenge was on!
Salmon takes well to spices and citrus, so I decided to do a spicy citrus rub on the fish before grilling it (you could also just sear it in a skillet). My normal salsas are just not the right flavor profile, and since mangos are in season and we had several, I decided on mango salsa for that sweet-hot component that goes so well with salmon. And then, of course, avocado lends itself well to the fatty fish, so I added that on the bottom of the taco. Now it needed something crunchy, and cabbage is the go-to crunch factor for fish tacos, so I just changed it up and used red cabbage because it’s just so pretty! Plus, it has all kinds of vitamins and minerals, like Vitamins A and C and calcium.
For the final touch, I drizzled a crema thinned out with lime juice. I apologize, but my pictures were taken the second time I made this and I totally spaced on the lime crema that was originally drizzled over the top! I’m including it in the recipe because I think it adds that last bit of specialness with very little effort.
This is a great weeknight recipe because it comes together pretty quickly and it’s healthy goodness you will love if you like salmon. So whip this up one evening and let me know how it goes! I’d LOVE to hear from you!!
Spicy Citrus Rubbed Salmon Tacos with Mango Salsa
- 4 tablespoons sour cream, Mexican crema or vegan sour cream
- 2 teaspoons fresh lime juice
- 2 teaspoons chile powder I used ancho chili, but chipotle or smoked paprika would work
- 1/2 teaspoon ground coriander
- 2 teaspoons orange zest finely grated
- 1 teaspoon sugar optional
- 2 teaspoons olive oil extra virgin
- 1 pound salmon fillets wild Alaskan is best, cut into 4 pieces (about 4 ounces each)
- 8 corn tortillas about 6-inch diameter
- 1/2 teaspoon salt
- 1 Hass avocado cubed or mashed
- 1 cup red cabbage finely shredded
- 1 leaf Tuscan kale, shredded optional
- 1 large mango peeled, pitted and diced
- 2 tablespoons red onion finely diced
- 1/4 red bell pepper finely diced
- 1 small lime juiced
- 1/4 cup cilantro chopped fine
- 1/2 teaspoon salt
Prepare the Mango Salsa
- Combine the diced mango, red onion, bell pepper, lime juice and cilantro in a bowl and toss well, but gently. Add salt, to taste. Let it rest while you prepare the rest of the meal.
Prepare the Tacos
- Preheat a cast iron skillet for the tortillas. Or... preheat the oven to 350 degrees F to warm the tortillas.
- In a small bowl, whisk the crema (or sour cream) with the lime juice. You want it to be an easily pourable consistency. Add a touch of water if needed to get it to the right thinness.
- In another small bowl combine the chile powder, coriander, orange zest and sugar, if using. Rub each piece of salmon with the olive oil and then the spice mixture. Let stand for 5 minutes.
- While the fish is standing, prepare the tortillas. Heat the tortillas in a slightly oiled cast iron skillet and then wrap in foil or a covered dish to keep warm. Or... warp the tortillas in foil and bake in the oven for about 8 minutes, until softened and heated through.
- Meanwhile, heat your grill or grill pan, or skillet, season the salmon with salt and grill over high heat until just cooked through, about 3 minutes per side.
- Shred the red cabbage and kale, if using, and toss them together.
- Gently break the salmon pieces apart into bite-sized pieces. Spread the avocado onto warm tortillas and top with the salmon, mango salsa, shredded cabbage and kale. Drizzle each taco with the lime crema you made in the beginning. Serve right away with your favorite Mexican beverage!