Oven Roasted Fish Tacos with Mango-Avocado Salsa
by LaDonna Gunderson from www.ladonnarose.com
These delicious and easy fish tacos are a big part of our summer rotation! You’ll love how quickly they go together!
Prep Time: 15 minutes Total Time: 30 minutes Yields: servings for 4 Ingredients
- 4 (4-ounce) wild salmon fillets, skin and pin bones removed. Slice into strips
For the Mango-Avocado Salsa
- 1 ripe mango, peeled and diced
- ½ cup cherry tomatoes, halved
- ½ cup cucumber, diced
- ¼ cup red onion, minced
- 2 teaspoons jalapeño seeded, minced
- 1 teaspoon sugar
- ¼ teaspoon salt
- ¼ teaspoon ground cumin
- juice of one lime
- 1 ripe avocado, pitted, peeled, thinly sliced
- 3 tablespoons fresh cilantro, chopped
- ¼ cup sour cream
- ¼ cup mayonnaise
- 2 teaspoons sugar
- 2 teaspoons jalapeño seeded, minced
- 1 teaspoon lime juice
- ¼ cup lime juice
- ¼ cup all purpose flour
- ⅓ cup yellow cornmeal
- 1 teaspoon chili powder
- ½ teaspoon salt
- ⅛ teaspoon cayenne
- 8 (7-inch) corn tortillas
- 3 cups cabbage, shredded
Mango-Avocado Salsa Combine the mango, tomatoes, cucumber, onion, jalapeño, sugar, salt, cumin and lime juice in a large bowl. Let stand 10-15 minutes to blend flavors. Before serving, gently stir in avocado and cilantro.
Creamy jalapeno Sauce Stir all ingredients together in a small bowl and adjust seasonings to taste. Let stand a few minutes to allow flavors to blend. Keep chilled until ready to serve.
Preheat the oven to 425°F (with racks on the top and bottom levels)
Instructions Marinate the salmon fillets in lime juice for 5 minutes. Place 2 baking sheets in oven, one on each rack and preheat 5 minutes. Combine flour, cornmeal and seasonings in a shallow dish. Coat fillets on both sides. Carefully remove the top pan from the oven and spray with nonstick spray. Place fillets on pan and bake for 5 minutes. Spray both sides of tortillas with nonstick spray. Oven-toast tortillas on the second baking sheet after turning the fillets over. Toast tortillas 2 to 3 minutes. Remove fillets and tortillas from the oven. To make tacos, fill tortillas with shredded cabbage, fish and mango salsa. Drizzle with jalapeño mayonnaise. Serve right away.
