Ingredients:
For the Salmon:
- 1 lb salmon fillet, skin on
- 1 tablespoon olive oil
- 1 teaspoon cumin powder
- ½ teaspoon chili powder
- ¼ teaspoon paprika
- Salt and pepper to taste
For the Mango Salsa:
- 1 ripe mango, diced
- ½ red onion, finely chopped
- 1 jalapeño, seeded and minced (adjust for desired heat)
- ¼ cup fresh cilantro, chopped
- Juice of ½ lime
- Salt to taste
For the Avocado Cilantro Crema:
- 1 ripe avocado, mashed
- ¼ cup sour cream or plain yogurt
- ¼ cup fresh cilantro, chopped
- 2 tablespoons lime juice
- Salt and pepper to taste
Other Ingredients:
- 8 small corn tortillas
- Toppings of your choice (shredded lettuce, pickled onions, diced tomatoes)
Instructions:
Prepare the Salmon: Pat the salmon fillet dry with paper towels. In a small bowl, combine olive oil, cumin powder, chili powder, paprika, salt, and pepper. Rub this mixture all over the salmon.
Cook the Salmon: Heat a cast-iron skillet over medium-high heat. Place the seasoned salmon skin-side down in the hot pan. Cook for 4-5 minutes, or until the skin is crispy and golden brown. Flip the salmon and cook for another 3-4 minutes, or until cooked through. Remove from heat and let it rest for a few minutes.
Make the Mango Salsa: Combine all the salsa ingredients in a bowl and mix well. Season with salt to taste. Set aside.
Prepare the Avocado Cilantro Crema: In a small bowl, combine mashed avocado, sour cream or yogurt, chopped cilantro, lime juice, salt, and pepper. Mix well until smooth. Adjust seasoning to your preference.
Warm the Tortillas: Heat the tortillas in a dry skillet over medium heat for about 30 seconds per side, or until warm and pliable.
Assemble the Tacos: Break the cooked salmon into chunks and place it on the warmed tortillas. Top with mango salsa, avocado cilantro crema, and any additional toppings you desire.
Enjoy your Spicy Salmon & Mango Tacos!