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Ingredients2 h 3 m servings 876 cals
Original recipe yields 6 servings (24 small tacos)
- Combine mangoes, peaches, poblano peppers, red onion, juice of 1/2 a lime, and 1/2 the cilantro in a large bowl to make mango salsa. Cover with plastic wrap and refrigerate, at least 1 hour, preferably overnight.
- Mix sour cream, mayonnaise, ketchup, cayenne pepper, salt, and black pepper in a small bowl to make special sauce.
- Preheat oven to 350 degrees F (175 degrees C). Arrange tortillas on a baking sheet.
- Preheat a grill pan over medium-high heat; coat with cooking spray. Cook salmon until easily flaked with a fork, about 4 minutes per side. Transfer to a plate and flake into smaller pieces with a fork.
- Heat tortillas in the preheated oven until warmed through, about 5 minutes.
- Divide salmon among tortillas. Top with mango salsa, special sauce, shredded cabbage, avocados, and remaining cilantro. Wrap up tacos and serve lime wedges alongside.
- Cook's Note:
- Use flour tortillas instead of corn tortillas if preferred.
- Substitute nectarines for the peaches if desired.
- Substitute Anaheim peppers for the poblano peppers if desired.
Per Serving: 876 calories; 46.4 g fat; 85.2 g carbohydrates; 38.4 g protein; 94 mg cholesterol; 274 mg sodium. Full nutrition
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