Tangy Salmon Tacos

I made this recipe to try and add more calcium and vitamin D to my daughter’s diet in a way that she can enjoy.  It is sweet and refreshing, with a little bit of tang. Fish tacos meet sweet salmon. My daughter enjoys these. And as always, it is gluten, dairy, soy, nut, and egg free.

 

INGREDIENTS

  • For the Salmon Fillets
    • 2 salmon fillets (2-3 oz each)
    • A touch of brown sugar
    • A pinch of sea salt
    • 1 tablespoon of avocado oil
  • For the Tacos
    • 2 white corn tortillas
    • 1/8 cup diced cucumber
    • 1/8 cup finely chopped spinach
  • For the Sauce
    • 2 mandarin orange segments (see picture below for reference)
    • 3-4 mango squares (frozen mangoes), or about 1 1/2 TBS fresh mango
    • 1 teaspoon honey

Other toppings you could add to the tacos include orange cherry tomatoes, shredded, steamed carrots, or cabbage.

 

DIRECTIONS

For the Salmon:

Preheat your oven to 400 F, or use a toaster oven like I did–no preheat necessary.

Rinse the salmon fillet and pat dry.  Rub them down with avocado oil, mostly on the side without the skin. Season with a pinch of sea salt and touch of brown sugar and rub the seasonings into the oil on the fish.

Line an oven safe pan with foil and place the fillets skin-side down on the foil. Bake for 10-15 minutes; until the meat flakes easily with a fork. Ovens vary and thin fillets cook faster than the thicker ones, so check it at about 8 minutes just to be safe.

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For the Sauce:

Heat the mangoes in the microwave for a few seconds, just to thaw if frozen. Chop into very fine pieces and place in a small bowl.

Squeeze as much juice as you can with your hands from the mandarin segments into the bowl with the mangoes. Discard the flesh.

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Add the honey and stir until the honey thins out and mixes with the rest of the sauce.

 

For the tacos:

Heat a skillet over medium high heat. Once hot, add one tortilla at a time and cook for about 30 seconds up to 1 minute on each side.

Place a very small amount of the sauce on the tortilla, top with salmon, a little more sauce, then cucumbers, spinach, and another small layer of sauce. Enjoy.

Note: Some corn tortillas will tear very easily, so you will want to find the kind that do not. I use Don Ponchos.

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If you enjoy this recipe, please comment, like, and share with your friends. Check out more of my recipes and experience-based information on children with food allergies.

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