SERVES 2
We see you that health conscious grind! Try this Whole30® Salmon Taco recipe made with jicama tortillas that will surely spice up ur next Taco Tuesday! These tacos pair great with a side of Guacamole ( if on Whole30, switch chips for cucumber or radish slices)
Ingredients for the Tacos
2 salmon filets
4 tbs. of our Tangy mango Sauce
2 tbs. of olive oil for searing the salmon
Jicama tortillas ( we used @eaturxica )
Pineapple Mango Pico de Gallo
half an onion diced
1/2 avocado, cut in small cubes
juice of 1 lime
3 tbs of our Zesty Cilantro
1/2 mango cut into small cubes
1/2 of a pineapple ring cut into small cubes
3 tbs of our Jalapeno Green Apple
Fresh cilantro to garnish
Instructions
PREHEAT oven to 450 °F
MARINATE the Salmon filets with the mango sauce while you chop all the ingredients for the pico de Gallo (5-10 min)
MIX all ingredients for pico de gallo and set aside
HEAT olive oil in a cast iron skillet or non-stick pan ( make sure it's oven safe) and sear salmon for 2 min each side.
PLACE the skillet with salmon in the preheated oven for 8 min or until desired temperature is reached.
CUT salmon is small pieces (reference picture) and add it to your "tortillas"
TOP the tacos with a few spoons of the salsa, drizzle some of our Habanero Carrot hot sauce
