Healthy Recipe: Salmon Tacos with Mango, Avocado & Coconut

Salmon Tacos with Mango, Avocado & Coconut

So many fish taco recipes take a good thing and drop it in the deep fryer. But not this one! Wild salmon is already beautifully marbled with omega-3s, so don’t mess with a good thing. Flake it out and top it off with a lush avocado salsa and golden coconut flakes, for a satisfying trio of healthy fats, in taco form.

Ingredients

1 lb (500 g) salmon fillet, skin removed
Juice of 1 lime
1 tablespoon olive oil
Chile powder for sprinkling
Ground cumin for sprinkling
Salt
¼ cup (3/4 oz/20 g) coconut flakes, unsweetened

For the mango-avocado salsa:
1 large mango, peeled, pitted, and finely diced
1 large avocado, pitted, peeled, and finely diced
1 jalapeño chile, seeded and minced
½ red bell pepper, ribs and seeds removed, finely diced
½ red onion, finely diced
¼ cup (1/3 oz/10 g) finely chopped fresh cilantro leaves
Juice of 1 lime

8 small corn tortillas
Lime wedges for serving (optional)

Instructions

Place the salmon in a small baking dish, drizzle with the lime juice and olive oil, and turn to coat. Sprinkle lightly on both sides with chile, cumin, and salt. Marinate for 30 minutes.

While the salmon is marinating, toast the coconut and make the mango-avocado salsa: Preheat the oven to 350°F (180°C). On a rimmed baking sheet, spread the coconut. Toast until golden and fragrant, about 10 minutes. Set aside and let cool.

In a small bowl, combine the mango, avocado, chile, bell pepper, red onion, and cilantro. Drizzle with the lime juice, sprinkle with a pinch of salt, and turn gently to combine.

Preheat a grill or grill pan over medium-high heat. Working in batches if necessary, add the salmon and cook until it’s nearly firm to the touch and flakes easily when pierced with a fork, about 3 minutes per side, depending on the thickness of the fish. Transfer to a plate and flake with a fork.

Warm the tortillas in a small dry skillet or wrap in a clean towel and microwave for 15 seconds. Place the tortillas on plates, pile with the flaked fish, and top each with a spoonful of the mango-avocado salsa. Sprinkle with the toasted coconut flakes and serve warm, with lime wedges on the side, if you like.

Makes 4 servings

Nutrition Facts (per serving)

Calories 420
Protein 25 g
Total fat 25 g
Saturated fat 7 g
Carbs 26 g
Fiber 6 g
Sugar 10 g
Sodium 104 mg

Hungry for more? Discover more quick and easy weeknight dinners, with healthy taco recipes and healthy burger recipes.

Becky Duffett

Becky Duffett is a contributing nutrition editor for Fitbit and a lifestyle writer with a passion for eating well. A former Williams-Sonoma cookbook editor and graduate of San Francisco Cooking School, she’s edited dozens of cookbooks and countless recipes. City living has turned her into a spin addict—but she’d still rather be riding a horse. She lives in the cutest neighborhood in San Francisco, spending weekends at the farmers’ market, trying to read at the bakery, and roasting big dinners for friends.