Salmon Tacos with Mango and Corn Salsa

Super easy salmon tacos loaded with a mango, sweet corn, and cucumber salsa! Perfect with black beans or avocado tucked into a corn tortilla.

INGREDIENTS

Salmon tacos:

• 1lb. salmon fillet (see notes)
• 2-3 teaspoons taco seasoning
• 2 teaspoons avocado oil

Mango Corn Salsa:

• 1 large mango, diced
• 1 cucumber, diced
• 2 ears sweet corn, kernels cut off the cob
• 1/4 cup finely chopped red onion
• 1/2 cup finely chopped cilantro
• 1 tablespoon honey
• zest and juice of 1 lime
• 1/2 teaspoon salt

Extras:

• one 14-ounce can refried beans , or regular black beans, or 2 avocados
• 8 corn corn tortillas
• 1/4 cup avocado oil for softening

INSTRUCTIONS

1. Prep: Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
2. Season the Salmon: Toss the salmon with the taco seasoning and avocado oil until well-coated - you can do this in a bowl or directly on the baking sheet. If your taco seasoning does not have salt, add some salt to the salmon.
3. Bake the Salmon: Bake the salmon for 8 minutes, close to the top of the oven, or until it slips apart easily when pressed with a fork.
4. Make the Salsa: While the salmon is baking, chop up your salsa ingredients and toss together in a bowl. Season to taste.
5. Soften the tortillas: To soften the corn tortillas, I usually heat up some oil in a large skillet and then give the tortilla a very quick one-sided dip into the hot oil and transfer to a paper-towel lined plate. I stack them up as I go so the heat and oil kind of distributes between all the tortillas. You can also wrap the tortillas in a few damp paper towels and microwave for 30 seconds to steam them so they become more pliable and yummy to eat.
6. Assemble the Tacos: Mash avocado or spread refried beans on the bottom of the tortilla. Add a couple pieces of salmon; press to gently smash them. Top with a big scoop of the salsa. I often finish these with lime squeezes and a drizzle of honey!