Tequila Martini

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Salmon Tacos with Mango Salsa


1 tsp smoked paprika
1 tsp Cumin
1 tsp Chili powder
Salt and pepper
1 12 lb (about 3) skinless salmon fillets
Corn tortillas, warmed in the oven or grilled
Sour cream and lime wedges for serving
1  very ripe mango, peeled and diced (about ¾ cup)
13 cup lightly packed chopped cilantro
1 tbsp Minced shallot
1 tbsp minced jalapeño
12 tbsp Lime juice

How to Make:

  1. Serves 6.
  2. Combine the smoked paprika, cumin, chili powder, and a generous pinch of both salt and pepper in a small bowl. Lightly rub the spice mixture into the salmon filets on both sides to evenly coat.
  3. Bring a grill or grill pan to high heat and brush with oil. Grill the salmon fillets for about four minutes on each side, aiming to get the center of the filets to medium rare. Transfer the salmon filets to a cutting board or plate. Use a spatula or fork to gently break the salmon into flaky pieces.
  4. Make the salsa: Combine mango, cilantro, shallot, jalapeño and lime juice in a small mixing bowl. Assemble tacos starting with the salmon, followed by the salsa, sour cream and squeeze of lime.
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