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A summertime
hit...
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SALSA: |
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1
large |
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mango, peeled and chopped |
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¾
cup |
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jicama, peeled and chopped |
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½
medium |
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cucumber, chopped |
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1
large |
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nectarine or peach, peeled and chopped |
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15
sprigs |
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cilantro, remove stems and chop very
finely |
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2
Tbs |
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white vinegar |
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2
tsp |
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granulated sugar, or more or less to
taste |
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¼
tsp |
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salt |
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1
Tbs |
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olive oil
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TACOS: |
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1
Tbs |
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oil |
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2
Tbs |
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blackening seasoning |
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1½
lbs |
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fresh king salmon fillet |
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Eight 10" |
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tortillas |
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1½
cups |
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chopped green leaf lettuce |
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1 |
Mix all
ingredients for Mango Salsa and set aside in the
refrigerator. |
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2 |
In a frying
pan (cast iron is best for blackening), add 1 T.
oil and heat to medium-high. Sprinkle about 2 T.
of the blackening seasoning
to cover the bottom
of a shallow pan. Slice the salmon fillets in ½"
strips. Dredge in blackening seasoning. Cook,
turning once, for about 4 minutes. |
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3 |
Distribute
the blackened salmon into eight 10" tortillas.
Top each with 1-2 T. of mango salsa and finish
the filling with chopped green leaf lettuce. |
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Servings: 4 |
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Cooking Tips |
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*The mango salsa
recipe makes quite a bit, however, it's so delicious
that you'll likely have no problem using all of this
salsa! |
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*Blackening
seasoning is available in spice sections of any grocery
store. |
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*These unique tacos
go very well with Spanish rice and black beans. Enjoy
them with a delicious pale ale. |
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Recipe Source |
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Great Basin Brewing Company, Sparks NV |
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