Sweet & Spicy Baked Salmon Tacos with Mango Salsa & Avocado Lime Crema
Serves: serves 8
  • 2 lb. Salmon Fillet
  • 2 teaspoons Smoked Paprika
  • ¼ teaspoon Cayenne Pepper
  • 1 teaspoon Chili Powder
  • 1¼ teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • ¾ teaspoon Cumin
  • 1 teaspoon Coarse Salt
  • ¼ cup Brown Sugar
  • 3 tablespoons Olive Oil
  • 2 Mangos, skin removed, cut into small cubes
  • ¼ cup Fresh Pico de Gallo
  • 1 Avocado
  • ½ cup Sour Cream
  • Juice of 1 lime
  • ½ cup+ Heavy Cream
  • salt to taste
  • 16 Corn Tortillas
  • Cilantro
  • Queso Fresco, crumbled
  • Lime Wedges
  • Shredded Red Cabbage
  1. Preheat the oven to 375 degrees. Place the salmon fillet on a parchment lined baking sheet.
  2. In a small bowl, mix together the smoked paprika, cayenne, chili powder, garlic powder, onion powder, cumin, salt, brown sugar, and olive oil to form a paste. Rub the paste on the salmon until is is completely coated. Bake the salmon on the top rack of the preheated oven for 20-25 minutes, or until it is fully cooked and flakes easily with a fork.
  3. While the salmon is baking, Combine the mango and pico de gallo in a small bowl.
  4. Add the avocado, lime juice, and sour cream to the bowl of a food processor. Blend until smooth. Slowly blend in the heavy cream until the mixture is runny enough to fall easily off a spoon. You may need more cream, depending on how thick your's is. Different brands tend to have different consistencies. Add salt to taste. Spoon into a squeeze bottle.
  5. Serve tacos with the mango salsa, avocado crema, cliantro, queso fresco, lime wedges, and shredded red cabbage.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2015/06/08/sweet-spicy-baked-salmon-tacos-with-mango-salsa-avocado-lime-crema/