Mango Madness: Tropical Daydreaming Part 2
I noted in my last Mango Madness post that I have been daydreaming about a tropical paradise. The warmer weather is setting in and I so want to be waking up to the sounds of the waves and feeling the sand beneath my toes. Can’t you just smell the fresh ocean breeze and the sweet smells of paradise?!
Well and girl can daydream, right? And while I do that, I’ll just be creative in the kitchen with my recipes. I’ve been going a little mango-crazy lately and I have made two new, simple, quick, delicious recipes for you to try. And I promise, they will bring just a little taste of tropical paradise to your kitchen table.
Canned Salmon Stare Down
It took me a long time to warm up to salmon in general. I was nervous about the taste and the smell and the cooking process. But once I got over that, I’ve been LOVING salmon. I have always been pretty picky about fish because I don’t like it to be too fishy and tuna fish is definitely a no go (instant nightmares of being forced to eat tuna sandwiches in junior kindergarten or else I couldn’t go to recess). I stuck with mild white, flaky fishes before salmon. Then I started cooking salmon (pre-wedding) and it is probably my new favorite.
Canned salmon freaked me out. It took me back to the tuna fish days and I could not get myself to open the can. I bought two cans of $3.99 wild caught salmon at Trader Joe’s and let them hang out in my pantry for a few months before I was brave enough to do anything with them. I swear, it was like a stare down between me and the canned salmon every time I opened the cabinet. After several self-pep talks and a little bit of research, I decided to tackle the canned salmon. And I am damn glad I did! It is such a simple source of healthy proteins and fats and requires no extra work. I will definitely be making more recipes with this ingredient!
Salmon Tacos with Mango Salsa
It’s no secret that tacos are a hit in this household. They are the simplest of simple to throw together when you need a meal idea. Let’s be real, though–the same old tacos can get pretty monotonous and boring. We have started making taco bowls and crisping up tortillas: sort of like a deconstructed taco plate. It is a little bit more interesting but I still needed a bit more flare.
The hubs does not eat fish but I was ready for a change in flavor with my tacos. Considering my current mango obsessions, I opted for an island twist on simple salmon tacos. This recipe is SUPER easy and quick to make. These salmon tacos with mango salsa are the perfect solution if you are in a bind in the kitchen searching for a healthy but fast dinner to make. Use the leftovers for lunch the next day or make a double recipe of the salsa for your next potluck party: pair them with chips and you are the next salsa star!
Yields 4 tacos
10 minPrep Time
2 minCook Time
12 minTotal Time
- 1 cup cubed mango (fresh or frozen, thawed), chopped small
- 1/4 cup red onion, chopped
- 1/4 cup red bell pepper, chopped
- 2 tbsp cilantro, chopped
- 1 tbsp jalapeno, minced
- 1/4 tsp cayenne pepper
- 2 tbsp lime juice
- salt to taste
- 1 can wild caught salmon (or your favorite)
- 1 tbsp olive oil
- 1/2 tsp cayenne pepper or taco seasoning
- 4 corn tortillas
- Place all ingredients in a medium mixing bowl. Stir ingredients gently to coat with juice and spices. Keep in refrigerator until using.
- Heat oil in a small saute pan over low-medium heat.
- Drain oil from can and place salmon in a bowl.
- Lightly flake salmon into chunks.
- Please salmon in saute pan, lightly stirring salmon to coat and heat. Saute for about 1-2 minutes to heat salmon.
- Remove from heat and place in a bowl with remaining ingredients. Lightly stir to coat.
- Place 2 corn tortillas on a plate. Layer with 1-2 tablespoons of salmon. Top with mango salsa and any other taco fixins you like. Enjoy immediately!