Spicy Mango-Chipotle Glazed Salmon Tacos with Avocado Crema

Ingredients & Substitutes

Instructions

1. 1

   Prepare the mango-chipotle glaze by combining 1 cup (240 ml) mango puree, 2 tablespoons minced chipotle peppers in adobo sauce, 2 tablespoons honey, 1 tablespoon lime juice, 1 tablespoon olive oil, 0.5 teaspoon salt, and 0.25 teaspoon black pepper in a bowl.

2. 2

   Season 600 grams of salmon fillets with a pinch of salt and pepper, then brush generously with half of the mango-chipotle glaze and let them marinate for 15 minutes.

3. 3

   Preheat your oven to 200 °C (400 °F) and bake the glazed salmon fillets for 12-15 minutes, or until cooked through, brushing with the remaining glaze halfway through the cooking time.

4. 4

   While the salmon bakes, prepare the avocado crema by blending 2 large avocados, 0.5 cup (120 ml) Greek yogurt, 1 tablespoon lime juice, 0.25 cup chopped cilantro, and 0.25 teaspoon salt in a food processor until smooth.

5. 5

   Warm 12 corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or microwave them wrapped in a damp paper towel.

6. 6

   Flake the cooked mango-chipotle glazed salmon into bite-sized pieces using a fork.

7. 7

   Assemble the tacos by placing a portion of the flaked salmon onto each warm tortilla, topping with 2 cups shredded red cabbage, a drizzle of the avocado crema, and 0.5 cup crumbled Cotija cheese, if desired.

8. 8

   Garnish the assembled tacos with 0.25 cup fresh chopped cilantro before serving immediately.