Ingredients
6
6 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 876
- Carbohydrate: 85g
- Fat: 46g
- Fiber: 20g
- Protein: 38g
- Sugar: 21g
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