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    Whole30® Pan Seared Salmon Tacos

    serves 4


    For the pico de gallo 

    • 1/2 onion chopped 
    • 1 mango cut in small cubes 
    • 1 jalapeño chopped ( remove seeds and vein) 
    • juice of one lime 
    • salt and pepper to taste 

    For the avocado creamy salsa 

    • 1 large avocado 
    • 1/4 of a cup of water 
    • 1/4 teaspoon of salt 
    • 1/4 teaspoon of pepper 
    • 3 TBSP of zesty cilantro 


    1- Toss to coat the salmon in the Tangy Mango Sauce and let it marinate while you make the pico de gallo and the creamy cilantro salsa. 
    2- For the pico de gallo, mix in a container the chopped onions, mango and pieces of jalapeño. Add juice of one lime, salt and pepper. 
    3- For the salsa, blend all the salsa ingredients until creamy smooth and place in a container, or a ziploc bag and make a whole in one side if you want to use it for drizzling over food, 
    4- To cook the salmon, heat your preferred compliant oil in a nonstick skillet or cast iron pan over medium-heat until hot. Cook the salmon, for about 4 min until golden and crisp. Carefully flip the filets and cook the other side for 4 minutes or until done to your liking. 
    5- to assemble the tacos, cut the salmon filets into long strips and place on lettuce. top with the pico de gallo, salsa and serve! 


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