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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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