Tacos De Salmón Recipe

Prepare marinade

In a small bowl whisk together 2 tbs olive oil, 2 tbs lime juice, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp minced garlic, 1 tsp salt and 1/2 tsp black pepper until combined.

Marinate salmon

Pat the salmon fillets dry with paper towels. Place them in a shallow dish or zip-top bag and pour the marinade over the fish, turning to coat. Marinate in the refrigerator for 15–30 minutes (no more than 30 minutes to avoid 'cooking' the fish in acid).

Grill the salmon

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates or brush the pan with a little oil. Remove salmon from marinade and let excess drip off. Grill skin-side down 4–5 minutes, then carefully flip and grill 3–4 minutes more, until salmon flakes easily with a fork and reaches an internal temperature of 125–135°F for medium. Transfer to a plate and let rest 3–4 minutes, then flake into large pieces suitable for tacos.

While the salmon rests, combine 1 cup diced ripe mango, 1/4 cup finely chopped red onion, 1 minced jalapeño (seeds removed for milder heat), 2 tbs chopped cilantro, 1 tbs lime juice and 1/4 tsp salt in a bowl. Stir gently to combine and taste; adjust lime or salt as needed. Let sit 5–10 minutes for flavors to meld.

In a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt (or sour cream), 1 tsp minced chipotle in adobo (use more or less to taste), 1 tbs lime juice, 1/2 tsp honey and 1/4 tsp salt until smooth. Taste and adjust acidity or heat. Refrigerate until ready to serve.

Cook rice

Rinse 1 cup long-grain white rice under cold water until the water runs clear. In a small saucepan combine the rinsed rice, 2 cups water, 1/4 tsp salt and 1 tbs butter. Bring to a boil, then reduce heat to low, cover and simmer 15 minutes. Remove from heat and let sit, covered, for 5–10 minutes. Fluff with a fork.

Warm tortillas

Warm 6 flour tortillas on a dry skillet over medium heat 20–30 seconds per side until pliable and lightly charred in spots, or wrap in a damp towel and microwave 20–30 seconds. Keep wrapped to stay warm.

Assemble tacos by placing a spoonful of white rice (about 2–3 tbs) on each warmed tortilla if using rice in the taco, or serve rice on the side. Top with flaked grilled salmon, a generous spoonful of mango pico, a drizzle of creamy chipotle sauce, and optional shredded cabbage for crunch. Garnish with cilantro leaves and serve lime wedges on the side.

Serve immediately while salmon is still warm. Leftover sauce and pico keep refrigerated for up to 3 days; cooked salmon best within 24 hours.