The salmon, mango, and lime tacos combine the softness of seared salmon with the sweet-tartness of mango, with a lime yogurt cream that ties the elements together without weighing them down. The crunchy texture of red cabbage and the freshness of avocado balance the flavors, while a touch of soy sauce and sesame adds umami depth.
Ideal for a summer evening or a modern menu, these tacos are quick to prepare, visually appealing, and designed for those seeking a fresh, high-quality dish in the premium mood of I Love Poke.
Ingredients
- 600 g salmon fillet (skinless, cut into 150 g portions)
- 8 pieces corn tortillas (small, 12 cm; warmed before serving)
- 1 piece ripe mango (diced (about 250 g))
- 1 piece avocado (sliced, ripe but firm)
- 100 g red cabbage (thinly sliced for crunch)
- 1/2 piece red onion (finely chopped, optional for marinating)
- 120 g Greek yogurt (whole, for the lime cream)
- 1 spoon mayonnaise (light, to emulsify the cream (optional))
- 2 pieces lime (juice and zest: one for the cream, one for the sauce and garnish)
- 1 spoon olive oil (for searing the salmon)
- 1 spoon soy sauce (low-salt, for quick marinating)
- 1 teaspoon sesame oil (final touch in the mango sauce)
- 1 teaspoon honey (to balance the mango, optional)
- 1 spoon sesame seeds (toasted for garnish)
- 1 handful fresh coriander (chopped for garnish)
- to taste salt and pepper (to taste for the salmon and cream)
Preparation
-
1
Prepare the mango sauce: in a bowl combine the diced mango, juice of half a lime, sesame oil, a teaspoon of honey, and a pinch of salt. Mix gently and let rest in the refrigerator for 10 minutes.
Durata indicativa: 10 min
Tip: Cut the mango just before use to maintain freshness and color.
-
2
Prepare the lime cream: mix the Greek yogurt with the mayonnaise, the zest and juice of one lime, season with salt and pepper. Keep refrigerated until assembly.
Durata indicativa: 5 min
Tip: If you want a thinner cream, add a teaspoon of cold water.
-
3
Quickly marinate the salmon with soy sauce and pepper for 5 minutes; heat a non-stick pan with olive oil over medium-high heat and sear the fillets for 2-3 minutes per side (depending on thickness) until the surface is golden but the inside remains juicy.
Durata indicativa: 8 min
Tip: Do not overcook: the salmon should remain tender and not dry out.
-
4
Heat the tortillas on a griddle or pan for 30-60 seconds per side until they are flexible and slightly toasted at the edges.
Durata indicativa: 2 min
Tip: Cover with a clean cloth to keep them soft.
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5
Assemble the tacos: spread a spoonful of cream in the center of the tortilla, add some kale leaves, a slice of avocado, pieces of broken salmon, and finish with the mango sauce.
Durata indicativa: 3 min
Tip: Distribute the ingredients evenly for each taco.
-
6
Garnish with fresh coriander, toasted sesame seeds, and a squeeze of lime. Serve immediately to enjoy the hot-cold contrast and the crunchiness of the cabbage.
Tip: Add thin slices of fresh chili if you want a spicy note.
Notes and Tips
Cut the mango just before use to maintain freshness and color.
If you want a smoother cream, add a teaspoon of cold water.
Do not overcook: the salmon should remain tender and not dry out.
Cover with a clean cloth to keep them soft.
Distribute the ingredients evenly for each taco.
Add thin slices of fresh chili if you want a spicy note.
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