Salmon Tacos With Mango Pico And Crispy Skin Topping

By Sara Robinson September, 2024

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	Servings:	Prep Time:	Total Time:
	6	30	40 min

Tacos represent the boundless versatility of food. Emerging in Mexico during the pre-Hispanic era, they offer endless options for topping, including vegetarian choices. Similar to Arepas, there are almost no limits to what you can fill your taco with.

I embraced the tropical twist on the traditional pico, finding balance between the saltiness of the salmon and the sweetness of mango. I used store-bought mini corn tortillas, so feel free to use your favorite type. I used my Greek yogurt cilantro garlic sauce, but you can use sour cream, guacamole, or salsa verde. I topped these Salmon Tacos with their own succulent, flavorful skin, providing a salty and satisfying crunch with every bite.

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Ingredients:

For the Salmon:

- 3 salmon fillets

- 1 tsp Old Bay seasoning

- 1 tsp Tajin seasoning

- 2 tbsp cooking oil

- Salt and pepper to taste

For the Mango Avocado Pico:

- 1 large mango partially ripe

- 2 medium avocados

- 2 medium tomatoes

- 1 medium onion

- 1 cilantro stem

- 1 tbsp red vinegar

- 2 tbsp extra virgin olive oil

- Salt and pepper to taste

Tortillas:

- 6 mini corn tortillas

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Directions:

1.- Salmon:

Begin by seasoning the salmon with Old Bay, Tajin, salt and pepper. Heat a non-stick pan over medium-high heat with cooking oil. Place the salmon filets skin side down in the pan. The cooking time will depend on how thick the fish is. For thinner fillets, it takes about 6 minutes total. Once cooked, remove the skin and set aside. Then, remove the fillets from the skillet, roughly chop them into large pieces, and set aside.

Salmon Fillets and Seasonings

Cooking Salmon Fillets

Removing Salmon Skins

Return the salmon skins to the pan over medium heat and cook for about 2 more minutes, turning them halfway through. Let the salmon skins cool for a few minutes, then chop them into small pieces and set aside.

Cooked Salmon

Making Crispy Salmon Skins

Chopped Crispy Salmon Skins

2.- Mango Avocado Pico:

Dice the mango, tomatoes, onions, and avocado. Chop the cilantro, including the stem, and combine everything in a bowl with olive oil, red vinegar, salt, and pepper. Adjust seasoning to taste and set aside.

Greek Yogurt Cilantro and Garlic Sauce:https://www.sofritomeetssouth.com/post/cilantro-and-garlic-greek-yogurt-sauce

Or use Sour Cream, Salsa Verde or your favorite one.

Ingredients for Mango Pico

Chopped Mango Pico Ingredients

Combine Mango Pico Ingredients

3.- Assembling the Tacos:

Heat a skillet over medium heat with a splash of cooking oil and cook the tortillas for a few seconds on each side, or until browned and crispy.

Start by adding a spoonful of sauce, then the salmon, and finally the mango pico. Top with the crispy skins.

Mini Tacos Corn Tortillas

Sauce, Salmon and Mango Pico

Salmon Tacos Ready to Eat

Enjoy cooking these Salmon Tacos With Mango Pico And Crispy Skin Topping.