Salmon Tacos with Mango Corn Salsa

Ingredients:

• 1 lb. salmon fillet (see notes)

• 2–3 teaspoons taco seasoning

• 2 teaspoons avocado oil

For the Mango Corn Salsa:

• 1 large mango, diced

• 1 cucumber, diced

• 1 cup corn ( can be off the cobb, or canned) 

• 1/4 cup finely chopped red onion

• 1/2 cup finely chopped cilantro

• 1 tablespoon honey

• zest and juice of 1 lime

• 1/2 teaspoon salt

Extra Ingredients:

• one 14-ounce can refried beans, or regular black beans, or 2 avocados

• 8 corn tortillas

• 1/4 cup avocado oil for softening

Instructions:

1. Prep: Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.

2. Season the Salmon: Toss the salmon with the taco seasoning and avocado oil until well-coated – you can do this in a bowl or directly on the baking sheet. If your taco seasoning does not have salt, add some salt to the salmon.

3. Bake the Salmon: Bake the salmon for 8 minutes, close to the top of the oven, or until it slips apart easily when pressed with a fork. 

4. Make the Salsa: While the salmon is baking, chop up your salsa ingredients and toss together in a bowl. Season to taste.

5. Soften the Tortillas: To soften the corn tortillas, I usually heat up some oil in a large skillet and then give the tortilla a very quick one-sided dip into the hot oil and transfer to a paper-towel lined plate. I stack them up as I go so the heat and oil kind of distributes between all the tortillas. You can also wrap the tortillas in a few damp paper towels and microwave for 30 seconds to steam them so they become more pliable and yummy to eat. 

6. Assemble the Tacos: Mash avocado or spread refried beans on the bottom of the tortilla. Add a couple pieces of salmon; press to gently smash them. Top with a big scoop of the salsa. I often finish these with lime squeezes and a drizzle of honey!