Whether it’s #TacoTuesday or not, I’m always in the mood for these flavorful, easy wraps. My boyfriend, Sam, recently headed down to Mexico for a vacay with friends and to say I was a little jealous of the sunshine is an understatement. My fondest memories revolve around the many poolside lunches I’ve had with my family after hours of soaking in some Vitamin D. In Sam’s absence, I found myself craving all the fresh, beach-y flavors I hoped he was enjoying, and I decided to have a solo staycation of my own.
Personally, I’m a huge fish taco lover, but this recipe would be delicious with any protein you prefer–chicken, steak, shrimp, etc. When it comes to salmon, I always make sure to buy wild caught, sourced from Alaska to ensure the highest quality and maximum health benefits. Salmon is filled with Omega-3s, vitamins, minerals and protein that promote brain function and even increase mood! For more on salmon’s brain boosting powers, read up here.
Another reason I love this recipe is the addition of my Cilantro Avocado Sauce, which I’ve been making for years and always seem to have on hand. It’s my go-to meal prep sauce I use as salad dressing, a dip for roasted veggies, or an easy addition to veggie noodles. It has the perfect amount of zing and spice, plus it’s incredibly creamy and packed with healthy fats. If you’re not a cilantro fan, check out my Creamy Avocado Sauce which uses basil instead (and is equally as yummy 🙂 ).
Finally, the ultimate vacation-inspired topping that makes absolutely everything better is this easy, mango salsa. It takes minutes to throw together, and the fresh, flavorful veggies are the perfect taco-topper. Plus, I’d highly recommend making extra to use as a dip for Siete Foods Grain-Free Tortilla Chips or an addition to grilled chicken breasts.
While I used butter lettuce for an added veggie punch, these salmon tacos would be delicious in any tortilla of your choice. Regardless, the tropical, slightly spicy flavors are sure to help you find your beach. So pull up a chaise lounge and have yourself a little staycation this week!
AuthorgoodnesswithgPreheat oven to 375 degrees.
Lay filets on a baking sheet and cover with avocado oil, chili powder, garlic powder, cumin, salt and pepper.
Bake for 12-15 minutes, depending on the thickness, until it flakes easily with a fork.
In a medium sized bowl, combine mango, bell pepper, jalapeño, red onion, cilantro and lime juice. Mix until well incorporated.
In a blender or food processor, add avocado, cilantro, lime juice, apple cider vinegar, cayenne, salt and pepper.
Blend until smooth. Add more acidity or spice as needed.
*Optional* to cut down on the acidity, stream in olive oil while mixing to mellow out the sauce.
On the largest pieces of butter lettuce, spoon a generous amount of cilantro avocado sauce. Top with flaked salmon and mango salsa.
Enjoy!
Ingredients
Directions
Preheat oven to 375 degrees.
Lay filets on a baking sheet and cover with avocado oil, chili powder, garlic powder, cumin, salt and pepper.
Bake for 12-15 minutes, depending on the thickness, until it flakes easily with a fork.
In a medium sized bowl, combine mango, bell pepper, jalapeño, red onion, cilantro and lime juice. Mix until well incorporated.
In a blender or food processor, add avocado, cilantro, lime juice, apple cider vinegar, cayenne, salt and pepper.
Blend until smooth. Add more acidity or spice as needed.
*Optional* to cut down on the acidity, stream in olive oil while mixing to mellow out the sauce.
On the largest pieces of butter lettuce, spoon a generous amount of cilantro avocado sauce. Top with flaked salmon and mango salsa.
Enjoy!
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