Salmon Tacos with Stone Fruit Salsa by @pinchofyum

≈ 30 min

4 servings

🐟

680 g

Salmon

🌮

30 ml

Taco seasoning

🥑

15 ml

Avocado oil

🍎

Stone fruit

🥒

200 g

Cucumber

🌽

250 g

Sweet corn

🌶️

14 g

Jalapeño

🌿

8 g

Cilantro

🍯

15 ml

Honey

🍋

140 g

Lime

🥙

360 g

Tortillas

  1. Pat
    • salmon fillet
    • taco seasoning

    Pat the salmon fillet dry and rub it evenly with the taco seasoning.

  2. Dice
    • peach
    • cucumber

    Dice the peaches and cucumber into small pieces.

  3. Cut
    • sweet corn
    • jalapeño pepper
    • cilantro

    Cut the kernels from the sweet corn and finely chop the jalapeño and cilantro.

  4. Combine
    • peach
    • cucumber
    • sweet corn

    Combine the peaches, cucumber, corn, jalapeño, and cilantro in the mixing bowl.

  5. Add
    • honey
    • lime

    Add the honey and juice from 1 lime to the salsa, then toss until coated.

  6. Heat
    • avocado oil

    Heat the avocado oil in a skillet over medium-high heat.

  7. Cook
    • salmon fillet

    Cook the seasoned salmon for 4 to 5 minutes per side, until opaque and flaky.

  8. Transfer
    • salmon fillet

    Transfer the cooked salmon to a cutting board and break it into large flakes.

  9. Warm
    • corn tortillas

    Warm the corn tortillas in a dry skillet for 20 to 30 seconds per side.

  10. Fill
    • corn tortillas
    • salmon fillet
    • peach

    Fill each warm tortilla with flaked salmon and spoon the fruit-corn salsa over the top.

  11. Cut
    • lime

    Cut the remaining lime into wedges and squeeze over the tacos before serving.

Salmon Tacos with Stone Fruit Salsa by @pinchofyum

≈ 30 min

4 servings

🐟

680 g

Salmon

🌮

30 ml

Taco seasoning

🥑

15 ml

Avocado oil

🍎

Stone fruit

🥒

200 g

Cucumber

🌽

250 g

Sweet corn

🌶️

14 g

Jalapeño

🌿

8 g

Cilantro

🍯

15 ml

Honey

🍋

140 g

Lime

🥙

360 g

Tortillas

Preparation Steps

  1. Step 1/11

    Pat the salmon fillet dry and rub it evenly with the taco seasoning.

    🐟salmon fillet
    🌮taco seasoning
    🪵cutting board
    🥄measuring spoons

  2. Step 2/11

    Dice the peaches and cucumber into small pieces.

    🍑peach
    🥒cucumber
    🔪chef's knife
    🪵cutting board

  3. Step 3/11

    Cut the kernels from the sweet corn and finely chop the jalapeño and cilantro.

    🌽sweet corn
    🌶️jalapeño pepper
    🌿cilantro
    🔪chef's knife
    🪵cutting board

  4. Step 4/11

    Combine the peaches, cucumber, corn, jalapeño, and cilantro in the mixing bowl.

    🍑peach
    🥒cucumber
    🌽sweet corn
    🌶️jalapeño pepper
    🌿cilantro
    🥣mixing bowl

  5. Step 5/11

    Add the honey and juice from 1 lime to the salsa, then toss until coated.

    🍯honey
    🍋lime
    🥣mixing bowl
    🥄measuring spoons

  6. Step 6/11

    Heat the avocado oil in a skillet over medium-high heat.

    🥑avocado oil
    🥄measuring spoons

  7. Step 7/11

    Cook the seasoned salmon for 4 to 5 minutes per side, until opaque and flaky.

    🐟salmon fillet
    🐟fish spatula

  8. Step 8/11

    Transfer the cooked salmon to a cutting board and break it into large flakes.

    🐟salmon fillet
    🐟fish spatula
    🪵cutting board

  9. Step 9/11

    Warm the corn tortillas in a dry skillet for 20 to 30 seconds per side.

    🌽corn tortillas
    🥢tongs

  10. Step 10/11

    Fill each warm tortilla with flaked salmon and spoon the fruit-corn salsa over the top.

    🌽corn tortillas
    🐟salmon fillet
    🍑peach
    🥒cucumber
    🌽sweet corn
    🌶️jalapeño pepper
    🌿cilantro
    🥣mixing bowl

  11. Step 11/11

    Cut the remaining lime into wedges and squeeze over the tacos before serving.

    🍋lime
    🔪chef's knife
    🪵cutting board

Composition

Ingredients

Types

Seasoning, Oil, Vegetables, Herbs, Sweetener, Fruit

Ingredients

Salmon, Taco seasoning, Avocado oil, Stone fruit, Cucumber, Sweet corn, Jalapeño, Cilantro, Honey, Lime, Tortillas

Notes

Stone fruit (like peaches or mango)

Allergens

to inform

Dietetics

Dietary regimen

Pescatarian, Dairy-Free

Calories

520 kcal

Macro nutrients

Protein: 32g, Carbohydrates: 54g, Fat: 19g, Fiber: 8g, Sugars: 13g

Nutritional Information

Minerals

Potassium: 850mg, Calcium: 85mg, Iron: 2.5mg, Sodium: 620mg

Vitamins

Vitamin D: 12mcg, Vitamin C: 35mg, Vitamin B12: 3.5mcg, Vitamin A: 75mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

10 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, measuring spoons, fish spatula, tongs

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Summer meal, Weeknight meal, Casual gathering

Origin

Source

Platform

instagram

Original Creator

@pinchofyum

Origin

Cuisine

Mexican, American

Geographic

United States, North America

Various

Aspect

Texture

Tender, Flaky, Crisp, Juicy, Soft

Flavors

Savory, Smoky, Sweet, Tangy, Spicy, Fresh

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave cooked salmon or assembled tacos out longer than 2 hours.,Reduce to 60 min when the temperature is above 32°C / 90°F.), fridge : 3 days (Store cooked salmon in an airtight container at or below 4°C / 40°F.,Store salsa separately in an airtight container and assemble tacos just before eating.), freezer : 2 months (Freeze cooked salmon in an airtight freezer-safe container.,Do not freeze the fresh fruit and cucumber salsa or assembled tacos.)