Crispy BBQ Salmon Tacos with Avocado Mango Salsa and Jalapeño Cream

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Crispy BBQ Salmon Tacos with Avocado Mango Salsa and Jalapeño Cream

Summery and delicious, these Crispy BBQ Salmon Tacos with Avocado Mango Salsa and Jalapeño Cream are a new warm-weather favourite. Smokey BBQ seasoned salmon, stuffed into hard shell tacos, with a roasted jalapeño cream, and a yummy mango-avocado salsa.

Time: 35 minutes

Yields 6 servings

Ingredients

  • 4 pieces of salmon or white fish filets, cut into bite-size chunks
  • 1/4 cup The Good Grocer Collection extra virgin olive oil
  • 1 tbsp The Good Grocer Collection honey
  • 2 teaspoon chilli powder
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt
  • 12 hard shell tacos
  • shredded lettuce, for serving

JALAPEÑO CREAM

  • 170g cream cheese at room temperature
  • 1-2 tbsp chopped pickled jalapeños
  • 1/4 tsp garlic powder
  • sea salt

MANGO SALSA

  • 1 1/2 cups diced mango
  • 1 avocado cubed
  • 1-2 jalapeños seeded, if desired and chopped
  • 1/2 cup coriander roughly, chopped
  • 1 tbsp lime zest, plus 1/4 cup lime juice
  1. Preheat the oven to 230° C.
  2. On a baking tray, toss the fish pieces with olive oil, honey, chilli powder, paprika, garlic powder, onion powder, and a pinch of salt. Arrange in a single layer. Roast 10-15 minutes or until the fish is cooked to your liking. During the last minute, switch the oven to grill and grill until lightly charred. Set the fish aside.
  3. To make the jalapeño cream. Combine all ingredients in a bowl. Season with salt.
  4. To make the salsa. Combine all ingredients in a bowl.
  5. Spread the cream cheese on the bottom of your shells. Layer in the lettuce, fish, and salsa.

 

      Recipe by Half Baked Harvest