No matter where you’re from, we can all appreciate a good taco! After living in Southern California for a decade, I learned to really love the tradition of “Taco Tuesday.” On the Pacific Coast, the fresh fish is fantastic and makes great taco varieties. Here is a favorite recipe with a Pacific Northwest flair! Fruity salsa toppings are always fun additions. This meal was a hit with the kids too. We picked up our wild caught salmon catch from local fishermen www.alaskaselectseafood, so more fish recipes to come.
Mango avocado salsa, shredded cabbage, and chili spiced broiled salmon make these tacos super tasty. Packed with 41 gms of protein per taco and a load of other nutrients! The salmon with mango salsa topping would be fantastic over a bed of greens too if you want to skip the tortilla!
- 16 oz. salmon fillet skin-on
- 2 Tbs olive oil
- 1 tsp chili powder
- 1 tsp oregano
- 1/2 tsp cumin
- 1/4 tsp salt
- 1/2 tsp garlic powder
- 2 cups shredded cabbage
- About 2 cups mango salsa (*see full recipe under “Appetizers & Snacks” category)
- 8 wheat flour tortillas (or corn if you prefer)
- Preheat oven to 400 degrees
- In a dish mix chili powder, oregano, cumin, salt, garlic powder
- Line a baking sheet with foil or parchment paper to make clean up a breeze.
- Place fresh salmon fillet on lined baking sheet. Spoon and then rub on desired amount of spice blend. Drizzle about 2 Tbs olive oil over the top
- Bake for about 15-20 min or until just barely cooked through. It may need more or less time depending on thickness of fish. Let fish sit once cooked and the heat will keep it cooking a bit.
- Meanwhile heat tortillas in skillet with a little olive oil. Cook for a minute or 2 on each side until slightly browned. It will puff up on the second side when ready.
- Cut salmon into 8 pieces. Place portions on heated tortillas.
- Top with 1/4 cup mango salsa and a small handful of shredded cabbage
- Squeeze extra fresh lime juice if you like