| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
1 hour |
Ingredients
Salsa
- 1 large avocado, cubed
- 1 mango, cubed
- 1 orange bell pepper, diced
- 1 jalapeño, diced
- ⅓ cup cilantro, chopped
- Juice from 1 lime
- 2 cloves garlic, grated
- Salt and pepper, to taste
- Green Cholula, to taste
Seasoning
- ½ tablespoon paprika
- ½ tablespoon smoked paprika
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- 1½ teaspoons salt (to taste)
- 1½ teaspoons black pepper (to taste)
- 1½ teaspoons dried thyme
- 1½ teaspoons dried oregano
- 1½ teaspoons dried basil
- Dash of cayenne pepper (about ¼ teaspoon, optional)
Avocado Sauce
- ¼ cup water (adjust as needed)
- 1 cup cilantro (loosely packed)
- 1–2 cloves garlic
- ½ large avocado (or one small)
- ¼ cup Greek yogurt (adjust as needed)
- Juice from 1 lime
- Salt and pepper, to taste
- Green Cholula, to taste
Tacos
- 2 large salmon fillets
- Tortillas
- Lime wedges and cilantro, for serving
Instructions
- Preheat oven to 425°F and remove salmon from the refrigerator.
- Coat salmon with olive oil and generously season with the blackened seasoning on all sides. Bake at 425°F for about 20 minutes, or until desired doneness.
- While the salmon cooks, toast the tortillas in a pan over medium heat with a light drizzle of olive oil until lightly golden but still pliable.
- To assemble, spread a layer of avocado sauce on each tortilla, add flaked salmon, top with mango salsa, and drizzle with extra avocado sauce and Green Cholula.
- Serve with lime wedges and cilantro. Enjoy!