Chipotle Salmon Tacos with Spicy Mango Salsa
Chipotle Salmon Tacos with Spicy Mango Salsa. Happy taco Tuez guys…it’s official mango salsa season is back. And you guys already know how much I’ve missed my sweet and spicy salsa topper for seafood dishes. These tacos are definitely the perfect combo of sweet and spicy. The salmon is smothered in a spicy chipotle sauce. It’s topped with the mango salsa and a chipotle crema for the perfect cool down. Finally the taco is loaded with smashed avocado and cabbage then sprinkled with cojita cheese. How I have missed my seafood tacos with my all time favorite salsa…just don’t forget your marg ;))) cheers !!
The start of spring/summer season means one thing for me. Mango. Salsa. Season. You guys know how obsessed I was with a good old spicy mango salsa last year, and lets just say…the craving never really went away. I did take quite a break from my all time favorite seafood topper for a nearly 6 months….BUT it is back !! And these tacos were the perfect way to bring back my favorite.
These tacos have all the aspects of the perfect sweet and spicy combo. The salmon is baked in a chipotle adobo sauce, the mango salsa is both sweet and spicy with roasted jalapeños and lime juice, and the Crema brings the perfect cool down. Not to mention…look at how vibrant and fun these tacos are.
The layering of these beauties goes like this…charred tortilla, mashed avocado, shredded cabbage, chipotle salmon chunks, spicy mango salsa, and finally cojita cheese. The BEST kind of better weather taco out there. You can never go wrong with a sweet, spicy fish taco when the weather gets warm.
And speaking of warmer, better weather, it’s looking like another beach weekend this week. I am once again hoping for some tanning weather. But if I can’t get some sun on this pale skin then, I at least, am excited for some more fun beachy summery eats this weekend. And of course a summery tropical cocktail !!
Ingredients
3 (6 ounce) Secret Island salmon filets; cut into chunks
1/4 cup olive oil
2 tablespoons chopped chipotle in adobo
2 tablespoons honey
1 teaspoon smoked paprika
1 teaspoon dried thyme
salt and pepper
charred corn tortillas
shredded cabbage for serving
mashed avocado for serving
cojita cheese for serving
For the Mango Salsa
2 roasted jalapenos
1 1/2 cups diced mango
1/4 cup cilantro
1/4 teaspoon ground ginger
juice of 1 lime
For the Chipotle Crema
1 cup sour cream
1 tablespoon chipotle chiles in adobo
Directions
In a large bowl, combine the salmon, olive oil, chipotle in adobo, honey, paprika, thyme, salt, and pepper. Transfer to a baking sheet lined with parchment paper. Add the 2 jalapeños. Roast in a 450 degree oven for about 5 - 7 minutes. Switch the oven to broil. Broil for about 1 minute or until salmon is charred.
Make the mango salsa. Slice the roasted jalapeños. Add the jalapeños to a bowl with the mango, cilantro, ginger, and lime juice. Toss to combine.
In a small bowl, add the sour cream and chipotle chiles. Stir to combine.
Assemble the tacos. Layer the charred tortillas with shredded cabbage, mashed avocado, chipotle salmon chunks, mango salsa, and cojita cheese. Serve drizzled with Chipotle Crema.
