Alaska Salmon Tacos With Mango Salsa and Avocado Cream

These tacos are packed with protein, healthy carbs, and omega-3s

Embrace heart-healthy omega-3s and sustainably sourced protein with these salmon fish tacos.

This recipe was developed by Ryan and Sara Hall and Alaska Seafood.

Former NCAA champion Ryan Hall is the current U.S. record holder for the half marathon and the first American to complete it in under an hour. He is a two-time Olympian, participating in both the 2008 Olympic Games in Beijing and the 2012 Olympic Games in London. In 2008, Ryan was named male Road Runner of the Year by the Road Runners Club of America. He and his wife Sara rely on the unique nutrient profile found in Alaska Seafood to recover and to recharge their muscles throughout training. Sara Hall is a professional distance runner, former cross country national champion, and Pan American Games gold medalist. She’s a 9-time U.S. National Team member and 3-time Olympic trials finalist. 

6
Servings
78
Calories Per Serving
Deliver Ingredients

Ingredients

  • ripe mango, peeled, seeded, and diced
  • red bell pepper, cored, seeded, and diced
  • green bell pepper, cored, seeded, and diced
  • 1/2  Cup  finely diced red onion
  • jalapeño pepper, finely diced (optional)
  • 1/2  Cup  chopped cilantro leaves
  • Salt and pepper, if desired, to taste
  • ripe avocados
  • Juice of a lime
  • 1/2  Cup  regular or low-fat sour cream
  • 1/2  Teaspoon  garlic powder
  • (taco-size) flour or corn tortillas
  • salmon fillets, such as Alaska Salmon fillets (4 to 6 oz. each), fresh, thawed or frozen
  • 1  Tablespoon  olive oil
  • 1  Teaspoon  chili powder
  • 1/2  lime, cut into 4 wedges
  • 2  Cups  shredded cabbage

Directions

In a bowl, stir together the mango, peppers, red onion, jalapeño, and cilantro leaves. Season with salt and pepper, to taste. Cover and refrigerate until serving.

In a separate non-reactive or glass bowl, mash the avocados. Mix in lime juice, then sour cream and garlic powder. Season with salt and pepper, to taste. Cover and refrigerate until serving.

Preheat a grill to medium heat (400°F). Grill tortillas, about 10 to 15 seconds per side. Cover and keep warm. Brush salmon fillets with olive oil-chili powder blend. Place on grill and cook about 4 minutes per side, just until fish is opaque throughout. Remove to a warm plate. Squeeze a lime wedge onto each fillet. To serve, add one-half of salmon fillet to each tortilla. Spoon on about 1/4 cup each mango salsa and cabbage, then top with 2 to 3 tablespoons avocado cream.

Variation: Salmon can also be roasted in an oven preheated to 400°F or pan-seared and finished in the oven. Cook just until fish is opaque throughout.

Recommended side dish: Curried Quinoa with Apricots and Celery

Nutritional Facts

Total Fat
6g
9%
Sugar
1g
1%
Saturated Fat
2g
8%
Cholesterol
10mg
3%
Carbohydrate, by difference
5g
4%
Protein
3g
7%
Vitamin A, RAE
272µg
39%
Vitamin C, total ascorbic acid
18mg
24%
Vitamin K (phylloquinone)
55µg
61%
Calcium, Ca
67mg
7%
Choline, total
6mg
1%
Fiber, total dietary
2g
8%
Fluoride, F
1µg
0%
Folate, total
37µg
9%
Iron, Fe
1mg
6%
Magnesium, Mg
27mg
8%
Niacin
1mg
7%
Phosphorus, P
59mg
8%
Selenium, Se
2µg
4%
Sodium, Na
150mg
10%
Water
90g
3%

Salmon Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Salmon Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.