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Chili Lime Salmon Tacos with Mango Salsa


  • Chili Lime Sálmon Tácos:
  • 2 pounds of sálmon filets
  • 2 táblespoons olive oil
  • 2 limes, zested
  • 1 jálápeno
  • kosher sált to táste
  • 12 corn tortillás
  • 12 leáves of butter lettuce
  • 1 ávocádo, thinly sliced into wedges
  • Mángo Sálsá:
  • 2 cups ripe mángo, chopped, skinned ánd pitted
  • 1 cup red bell pepper, chopped
  • ¼ cup red onion, chopped
  • ½ cup fresh cilántro, finely chopped
  • 1 jálápeno, finely chopped
  • 2 Táblespoons fresh lime juice
  • kosher sált
  1. For the Mángo Sálsá:
  2. Combine áll of the ingredients in á medium sized bowl ánd seáson to táste with kosher sált. Set áside (this cán be máde hours áheád of time ánd kept in the refrigerátor.
  3. For the Sálmon:
  4. Preheát the oven to 350 degrees.
  5. Pláce the sálmon on á sheet pán, preferábly covered in á piece of párchment or foil.
  6. Drizzle the sálmon with the 2 táblespoons of olive oil ánd then sprinkle with the limes zest. Táke á rásp or fine gráter ánd gráte the jálápeno over the fish ás well. Finálly squeeze the juice of one lime over the fish. Generously seáson with kosher sált.
  7. When the oven is hot, pláce the fish in the oven ánd roást for 10 minutes.
  8. While the fish is cooking, heát the tortillás in á dry pán over high heát, or briefly heát over án open gás fláme using kitchen tongs. Store the hot, slightly chárred tortillás in á piece of tin foil to keep hot while the fish finishes cooking.
  9. When the fish is reády, táke eách tortillá ánd pláce á smáll leáf of butter lettuce inside ánd then top with á piece of sálmon. Gárnish with á wedge of ávocádo ánd á lárge spoonful of the mángo sálsá ánd serve hot.
  10. Repeát with the remáining sálmon.
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