Salmon Tacos with Mango Corn Salsa

• salmon fillet↗1 lb

  see notes

• taco seasoning2
• avocado oil↗2 teaspoon
• large mango, diced↗1
• cucumber, diced↗1
• ears sweet corn, kernels cut off the cob↗2
• finely chopped red onion0.25 cup
• finely chopped cilantro0.5 cup
• honey↗1 tablespoon
• zest and juice of 1 lime
• salt↗0.5 teaspoon
• one 14-ounce can refried beans, or regular black beans, or 2 avocados14
• corn tortillas↗8
• avocado oil for softening↗0.25 cup

Step-by-step instructions

1. 1

   Prep: Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.

2. 2

   Season the Salmon: Toss the salmon with the taco seasoning and avocado oil until well-coated – you can do this in a bowl or directly on the baking sheet. If your taco seasoning does not have salt, add some salt to the salmon.

3. 3

   Bake the Salmon: Bake the salmon for 8 minutes, close to the top of the oven, or until it slips apart easily when pressed with a fork.

4. 4

   Make the Salsa: While the salmon is baking, chop up your salsa ingredients and toss together in a bowl. Season to taste.

5. 5

   Soften the Tortillas: To soften the corn tortillas, I usually heat up some oil in a large skillet and then give the tortilla a very quick one-sided dip into the hot oil and transfer to a paper-towel lined plate. I stack them up as I go so the heat and oil kind of distributes between all the tortillas. You can also wrap the tortillas in a few damp paper towels and microwave for 30 seconds to steam them so they become more pliable and yummy to eat.

6. 6

   Assemble the Tacos: Mash avocado or spread refried beans on the bottom of the tortilla. Add a couple pieces of salmon; press to gently smash them. Top with a big scoop of the salsa. I often finish these with lime squeezes and a drizzle of honey!