April 12, 2016
Spicy enough to fit on the menu of any taqueria, yet mild enough to appeal to even non-adventurous eaters, these sriracha salmon tacos are bound to become a favorite. A garlic-chile marinade brings the heat, while fresh mango-avocado salsa has just enough sweetness to cool down the tastebuds. And they come together in just 25 minutes!
Yield: 4 servings
Active Time: 20 minutes
Total Time: 25 minutes
For the sriracha salmon:
2 tablespoons coconut oil, melted
1 teaspoon toasted sesame oil
2 tablespoons coconut aminos
1 tablespoon sriracha
1 pound salmon, skin removed and cut into 2-inch cubes
For the mango salsa:
2 avocados, cut into small cubes
3/4 cup cherry tomatoes, quartered
1 mango, cut into small cubes
1/4 red onion, minced
1 clove garlic, minced
1 small bunch cilantro, chopped
3/4 teaspoon red pepper flakes
Juice of 2 limes
2 teaspoons olive oil
Sea salt, to taste
8 (6-inch) corn tortillas, warmed
1 cup red cabbage, thinly sliced
Marinate the salmon
In large bowl, whisk together the coconut oil, sesame oil, coconut aminos, and sriracha. Add salmon cubes and toss to coat. Let sit for 10 minutes.
Make the salsa
In medium bowl, toss together cubed avocado with tomatoes, mango, onion, garlic, cilantro, and red pepper flakes. Stir in lime juice and olive oil and season to taste with sea salt. Cover and let sit in the refrigerator.
Cook the salmon
In skillet over medium-high heat, cook salmon pieces 2 minutes on each side to lightly sear. If desired, cook for 2 minutes more until cooked through.
Serve the tacos
Serve salmon over warm tortillas with mango salsa, and top with cabbage.
Photo credit: Paul Delmont
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