Ingredients
Method
- Preheat the oven to 450°F (225°C).
- In a bowl, combine the ancho and chipotle powder, paprika, garlic powder, marjoram, salt, black pepper, and lime juice. Mix well to create a thick paste.
- Rub the spice paste generously over the flesh of the salmon fillet, ensuring it is fully coated. Lightly grease an oven rack and place the salmon skin-side down. Grill for 8 to 12 minutes, or until the salmon is cooked through.
- While the salmon is grilling, prepare the mango salsa. Peel and dice the mango and avocado, then chop the red bell pepper, red onion, and jalapenos. Combine these ingredients in a medium-sized bowl.
- Season the salsa with lime juice, salt, and pepper to taste. Optionally, add cilantro at this stage, or wait until serving.
- In a pan, lightly oil and heat the tortillas for a few minutes on each side until warmed and slightly crisped.
- To serve, fill the tortillas with pieces of salmon and top with the prepared mango salsa. Garnish with sour cream for added creaminess.
Notes
Salmon Cooking Tip: To avoid overcooking, monitor the salmon closely while grilling. Overcooked salmon can become dry, so aim for a tender, flaky texture.
Mango Salsa Tip: Use firm, ripe mangoes and avocados for the best texture in the salsa. Avoid using overly ripe fruit, as it may become mushy and difficult to chop.
Alternative Ingredients: If mango is unavailable or not to your taste, consider using pineapple as a sweet alternative in the salsa. Additionally, feel free to substitute the salmon with your preferred fish, or even chicken or shrimp.
Mango Salsa Tip: Use firm, ripe mangoes and avocados for the best texture in the salsa. Avoid using overly ripe fruit, as it may become mushy and difficult to chop.
Alternative Ingredients: If mango is unavailable or not to your taste, consider using pineapple as a sweet alternative in the salsa. Additionally, feel free to substitute the salmon with your preferred fish, or even chicken or shrimp.