Ingredients
4
4 servings
- •18 oz boneless salmon fillet
- •8 corn tortillas, 6 inch (15 cm)
- •½ teaspoon salt, divided
- •1 ½ tablespoons olive oil, divided
- •2 teaspoons lime juice, divided
- •½ teaspoon chili powder
- •1 teaspoon mexican spice mix
- •1 ½ teaspoons paprika
- •½ teaspoon garlic powder
- •¼ teaspoon cumin, ground
- •¼ teaspoon cayenne powder
- •5 oz avocado, cubed
- •6 oz mango, cubed
- •1 ½ oz red onion, chopped
- •½ cup sour cream
- •1 teaspoon lime zest
- •½ oz jalapeño
- •½ cup coriander, roughly chopped
- •¼ teaspoon black pepper, garnish
- •½ teaspoon garam masala
Instructions
- Preheat the oven to 150°F. Start by splitting the salt, oil, and lime juice in half.
- In a small bowl, mix chili powder, Mexican spice mix, paprika, garlic powder, cayenne, cumin, ¼ tsp salt, and ¾ tbsp oil. Marinate the fish with this mixture for 5 minutes.
- Meanwhile, in another bowl, mix avocado, mango, red onion, and 1 tsp lime juice to make the salsa.
- In a pan over medium heat, use the remaining ¾ tbsp oil to sear the fish for 8 minutes until it’s brown. Remove the fish from the pan and discard the skin.
- To make the sauce, mix sour cream, lime zest, remaining 1 tsp lime juice, and remaining ¼ tsp salt in a bowl until well combined and smooth.
- Bake tortillas for 5 minutes.
- To assemble, shred the salmon and add the pieces onto the tortillas together with the salsa, jalapeno, and coriander. Pour the sauce on top.
- Serve.
Nutritional Facts
Per 4 servings
- Calories: 573
- Carbohydrate: 40g
- Fat: 33g
- Fiber: 11g
- Protein: 31g
- Sugar: 7g
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