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Sunset Salmon Tacos

Estee
My favorite salmon marinade!! A delicious red spiced salmon pan seared till golden and served in warm tortillas with homemade mango salsa.
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Servings 10 tacos

Ingredients
  

For the Salmon:

  • 1 lb salmon cut into 1-inch cubes (475 grams)
  • 1 Tablespoon sweet moroccan paprika paprika in oil
  • 1 Tablespoon olive oil
  • 1 Tablespoon honey
  • 1 teaspoon salt
  • 3 cloves garlic minced

For the Mango Salsa:

  • 1 mango peeled and cut into small cubes
  • 2 Tablespoons red onion minced
  • 1 Tablespoon cilantro finely minced
  • 1 teaspoon jalapeno minced (optional)
  • 1/4 lime juiced (can substitute with lemon juice)
  • ½ teaspoon sumac optional

For the tacos:

  • 10 Taco shells i love the mini ones!
  • Prepared guacamole
  • Purple cabbage thinly sliced
  • Lime wedges
  • Red chilies for spice, optional

Instructions
 

  • Add salmon and marinade ingredients to a ziplock bag or bowl and toss to coat evenly. You can do this step a day in advance.
  • Heat a skillet over medium high heat and add an additional tablespoon of olive oil.
  • sear the salmon until cooked through, about 4 minutes total, turning halfway through.
  • Prepare the salsa by mixing together all ingredients in a medium sized bowl.

To assemble:

  • Add a spoonful of guacamole to each taco shell and top with shredded cabbage. Add mango salsa and 3-4 salmon cubes per taco. Finish with chilies, if using, and a squeeze of lime juice.
  • Enjoy immediately.

Homemade “hard” taco shells

  • To make your own “hard” taco shells with soft tacos, heat a grill pan and drizzle each tortilla with olive oil. Grill until golden grill marks appear and immediately remove taco from heat and fold in half(i do three at a time). The shells will harden as they cool.