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Grilled Salmon Tacos with Mango Avocado Salsa

The perfect summer meal - simple, healthy and grilled outdoors!


Serves 4.


1 cup fresh or frozen Mango - diced small

1 Avocado - diced small

1 clove Garlic - minced

1/4 cup Cilantro chopped

1 Lime - juiced

1/4 tsp Sea Salt and Pepper

454 grams Salmon fillet - skin on

2 cups Green Cabbage - shredded

8 Corn Tortillas - warmed


Make the Salsa: Combine the mango, avocado, garlic, cilantro, lime juice, salt and pepper in a bowl.


Preheat a grill to medium-high.

Grill the Fish: Brush the fish with a little olive oil and season lightly with salt and pepper. Grill skin side down for 7-8 minutes or until the fish flakes easily or is no longer translucent in the middle. Transfer the fish to a plate and remove the skin. Flake with a fork.


To Serve: Load each taco with cabbage, salmon and the Mango Avocado Salsa. Top with a little extra cilantro and your favourite hot sauce if you like!


No Mango - try tomatoes, peaches, nectarines, strawberries, blueberries or pineapple

No Lime - replace with lemon juice

No Salmon - replace with another fish or chicken. Grilling time may vary.

No Cabbage - replace with romaine, kale, arugula or mixed greens.



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