Tacos with Quick-Seared Salmon, Avocado and Mango Salsa

Salmon tacos with avocado and mango salsa are a fresh, colourful summer dinner for two, ready in just 20 minutes.

Tacos with Quick-Seared Salmon, Avocado and Mango Salsa

Exotic summer bites full of freshness, colour and rich flavours.

Full summer menuQuick Dinners for Hot Days: 7 Summer Recipes for the Whole Week

Prep time: 20 minutes Serves: 2, makes 6 small tacos

Ingredients

• 6 small wheat or corn tortillas (10 cm in diameter)
• 250 g fresh skinless and boneless salmon fillet
• 1 ripe mango
• 1 ripe avocado
• 1/2 red onion
• 1/2 bunch fresh cilantro (or parsley if you do not like cilantro)
• 1 lime

For the salmon

• 1/2 tsp sweet paprika
• 1/2 tsp ground cumin
• a pinch of chilli powder
• salt to taste
• olive oil

Method

1. Prepare the mango salsa. Peel the mango and cut it into the smallest possible cubes. Finely chop the red onion and cilantro. Mix the mango, onion, cilantro, juice of half the lime and a pinch of salt in a small bowl. Stir and set aside.
2. Prepare the avocado. Cut the avocado in half, remove the stone, scoop out the flesh and roughly mash it with a fork. Drizzle it with a little lime juice and season with salt to prevent it from browning.
3. Season the salmon. Cut the salmon fillet into larger bite-sized cubes, about 2 × 2 cm. Sprinkle the salmon cubes with sweet paprika, cumin, chilli and salt in a bowl, then add 1 tablespoon of olive oil. Toss gently.
4. Cook the salmon. Heat a frying pan well over medium-high heat. Cook the salmon cubes in the hot pan for only 3 to 4 minutes in total, turning them gently once or twice. The salmon should remain juicy inside and browned outside.
5. Warm the tortillas. Toast the tortillas briefly in a dry hot pan, about 10 seconds per side, until soft and flexible.
6. Assemble the tacos. Spread a spoonful of mashed avocado on each warm tortilla, add the cooked salmon cubes and generously top with the refreshing mango salsa.

Summer trick: How do you prepare perfect tacos for the beach or a picnic?

Pack all the components—the cooked salmon, mango salsa and mashed avocado—separately in small glass containers or bags. Wrap the tortillas in aluminium foil. Assemble the tacos only just before eating at the beach. This way, the tortillas will not become wet and soft, and the meal will stay fresh.

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AI summary: Tacos with Quick-Seared Salmon, Avocado and Mango Salsa are a fresh summer dinner for two. Salmon is cut into cubes, seasoned with paprika, cumin, chilli, salt and olive oil, then quickly seared. Warm tortillas are filled with mashed avocado, salmon and a salsa made from mango, red onion, lime and cilantro or parsley. The recipe is ready in about 20 minutes and fits 30 minute meals.