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.
- 1 ripe mango, peeled, seeded, and diced
- 1 red bell pepper, cored, seeded, and diced
- 1 green bell pepper, cored, seeded, and diced
- 1/2 Cup finely diced red onion
- 1 jalapeño pepper, finely diced (optional)
- 1/2 Cup chopped cilantro leaves
- Salt and pepper, if desired, to taste
- 2 ripe avocados
- Juice of a lime
- 1/2 Cup regular or low-fat sour cream
- 1/2 Teaspoon garlic powder
- 8 (taco-size) flour or corn tortillas
- 4 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
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