Crispy BBQ Salmon Tacos with Avocado Mango Salsa and Jalapeño Cream
Rating
Made all on one sheet pan in just over 30 mins...vibrant and delicious!
Ingredients
- 4 (4-6 ounce) salmon or white fish filets, cut into bite-size chunks
- ¼ cup extra virgin olive oil
- 1 tablespoon honey
- 2 teaspoon tajin or chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- kosher salt
- 12 hard shell tacos
- shredded lettuce/cabbage, for serving
- JALAPEÑO CREAM
- 6 ounces cream cheese at room temperature
- 1-2 tablespoons chopped pickled jalapeños
- ¼ teaspoon garlic powder
- sea salt
- MANGO SALSA
- 1½ cups diced mango
- 1 avocado cubed
- 1-2 jalapeños seeded, if desired and chopped
- ½ cup cilantro roughly, chopped
- 1 tablespoon lime zest, plus ¼ cup lime juice
- ⅓ cup salsa verde
Instructions
- Preheat the oven to 450° F.
- On a baking sheet, toss the fish pieces with olive oil, honey, Tajin, 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 broil and broil until lightly charred. Set the fish aside.
- To make the jalapeño cream. Combine all ingredients in a bowl. Season with salt.
- To make the salsa. Combine all ingredients in a bowl.
- Spread the cream cheese on the bottom of your shells. Layer in the lettuce, fish, and salsa.
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