Honey Chipotle Salmon Tacos with Mango Avocado Jalapeño Salsa
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About this Recipe
By: Caitlin Greene
We all love tacos, but are you tired of the same fillings of beef and chicken? Is your salsa losing its wow factor?
Well, Caitlin Greene brings you the perfect solution to monotonous dinners with her Honey Chipotle Salmon Tacos. Not to mention, her Mango Avocado Jalapeño Salsa provides a perfect kick. Full of veggies, color, and flavor, this recipe will save your cookouts and please any guest.
Salmon is a nutritional powerhouse that provides several impressive health benefits; And in less than 5 steps, you can incorporate health into your meals every day. Plus, the colorful display of these Honey Chipotle Salmon Tacos and Mango Avocado Jalapeño Salsa is sure to impress.
So, how do we prepare this recipe?
To start, we prepare the salsa by adding avocados, mangos, tomatoes, red onion, cilantro, lime juice, jalapeño, coconut aminos, a bit of salt, and pepper together in a bowl.
By setting the salsa aside, we can now work on the tacos. After preheating the oven to 400 degrees Fahrenheit, combine the coconut aminos, lime juice, garlic clove, honey, salt, chipotle, and cumin. Then, pat the salmon dry and season it lightly with salt and pepper. When the salmon is properly seared, add some chopped scallions and drizzle the sauce over the salmon. Place the meat in the oven for a few minutes and then enjoy some new and improved tacos!
Honey Chipotle Salmon Tacos with Mango Avocado Jalapeño Salsa
Ingredients
Salsa
- 2 ripe avocados chopped
- 2 ripe mangos chopped
- 1 cup chopped tomatoes
- ⅓ cup chopped red onion
- ⅓ cup cilantro chopped
- Juice from 1 ½ limes
- ½ jalapeño minced
- 2 teaspoons coconut aminos
- ¾ teaspoon salt, separated
- ½ teaspoon pepper
Salmon Taco Filling
- 1 lb Salmon
- 1 garlic clove minced
- 2 teaspoon honey
- ¼ teaspoon chipotle
- ½ teaspoon cumin
- Chopped scallions
- Ghee
- 2 tablespoons coconut aminos
Instructions
- Make the salsa by adding the avocados, mangos, tomatoes, red onion, cilantro, juice from 1 ½ limes, jalapeño, 2 teaspoons coconut aminos, ½ teaspoon salt, and pepper together until well-combined. Set the salsa aside.
- Preheat the oven to 400F.
- Combine the 2 tablespoons coconut aminos, 1 tablespoon lime juice, garlic clove, honey, ¼ teaspoon salt, chipotle, and cumin.
- Pat the salmon dry, season it lightly with salt and pepper, and sear it on a pan with the ghee, skin side up first for two minutes. Flip the salmon, add some chopped scallions, and pour the sauce over the salmon. Place the pan in the oven for about 5 minutes.
