why make this recipe
Grilled Salmon Tacos with Mango-Peach Salsa are a fantastic dish for any occasion. They bring together the rich flavor of grilled salmon with the refreshing sweetness of mango and peach. This recipe is perfect for a summer meal, a quick weeknight dinner, or even entertaining guests. The combination of flavors is not only delicious but also healthy, making these tacos a great choice for anyone looking to enjoy fresh ingredients.
how to make Grilled Salmon Tacos with Mango-Peach Salsa
Ingredients:
- 3 salmon fillets, skin removed
- 1 tbsp olive oil
- Salt & pepper, to taste
- 6 flour tortillas, lightly toasted
- 1/2 cup diced mango
- 1/2 cup diced peach
- 1/3 cup diced red bell pepper
- 1/4 cup red onion, finely chopped
- 2 tbsp chopped cilantro
- 1 tbsp lime juice
- 1/2 cup sour cream
- 2 tbsp lime juice (for crema)
- 2 tbsp chopped fresh cilantro (for crema)
- Pinch of salt (for crema)
Directions:
-
Prep Salsa: In a bowl, mix the diced mango, peach, bell pepper, onion, cilantro, and lime juice. Set aside.
-
Grill Salmon: Brush the salmon fillets with olive oil, season with salt and pepper, and grill for about 4–5 minutes on each side until the salmon is flaky.
-
Make Crema: In a small bowl, whisk together the sour cream, lime juice, chopped cilantro, and a pinch of salt until smooth.
-
Assemble: Flake the grilled salmon into the toasted tortillas. Top with the mango-peach salsa and drizzle with the crema.
-
Garnish: Serve your tacos with lime wedges and extra cilantro if desired.
how to serve Grilled Salmon Tacos with Mango-Peach Salsa
These tacos are best served warm. Arrange them on a platter and add extra lime wedges and fresh cilantro for garnish. You can also provide additional salsa and crema on the side for guests to add more if they like. Pair these tacos with a light salad or some corn on the cob for a complete meal.
how to store Grilled Salmon Tacos with Mango-Peach Salsa
If you have leftovers, you can store the ingredients separately in the refrigerator. Place the grilled salmon in an airtight container and store it for up to 2 days. Keep the mango-peach salsa and the crema in separate containers as well. When ready to eat again, simply reheat the salmon and assemble the tacos fresh.
tips to make Grilled Salmon Tacos with Mango-Peach Salsa
- Make sure to remove the skin from the salmon fillets for better texture.
- You can use a grill pan if you don’t have access to an outdoor grill.
- For added spice, consider adding diced jalapeños to the salsa.
- If you’re in a hurry, pre-made salsa can be used instead of making fresh salsa from scratch.
variation
You can easily customize this recipe by using different types of fish, such as tilapia or shrimp. Additionally, if you prefer a crunchier texture, consider adding shredded cabbage to the tacos.
FAQs
1. Can I grill the salmon in the oven?
Yes, you can bake the salmon in the oven at 400°F for about 12-15 minutes instead of grilling it.
2. Can I make the salsa ahead of time?
Absolutely! The salsa can be prepared a few hours in advance and stored in the refrigerator until you’re ready to serve.
3. What can I substitute if I don’t have cilantro?
If you’re not a fan of cilantro, you can substitute it with parsley for a different flavor.
Grilled Salmon Tacos with Mango-Peach Salsa
Ingredients
For the Tacos
- 3 fillets salmon fillets, skin removed Ensure skin is removed for better texture.
- 1 tbsp olive oil
- to taste Salt & pepper
- 6 pieces flour tortillas, lightly toasted
For the Salsa
- 1/2 cup diced mango
- 1/2 cup diced peach
- 1/3 cup diced red bell pepper
- 1/4 cup red onion, finely chopped
- 2 tbsp chopped cilantro
- 1 tbsp lime juice
For the Crema
- 1/2 cup sour cream
- 2 tbsp lime juice For crema
- 2 tbsp chopped fresh cilantro For crema
- a pinch salt For crema
Instructions
Preparation
- In a bowl, mix the diced mango, peach, bell pepper, onion, cilantro, and lime juice. Set aside.
Grilling the Salmon
- Brush the salmon fillets with olive oil, season with salt and pepper, and grill for about 4–5 minutes on each side until the salmon is flaky.
Making the Crema
- In a small bowl, whisk together the sour cream, lime juice, chopped cilantro, and a pinch of salt until smooth.
Assembling the Tacos
- Flake the grilled salmon into the toasted tortillas. Top with the mango-peach salsa and drizzle with the crema.
Serving
- Serve your tacos with lime wedges and extra cilantro if desired.