Traditional recipes

Alaska Salmon Tacos With Mango Salsa and Avocado Cream

Alaska Salmon Tacos With Mango Salsa and Avocado Cream


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These tacos are packed with protein, healthy carbs, and omega-3s

Embrace heart-healthy omega-3s and sustainably sourced protein with these salmon fish tacos.

This recipe was developed by Ryan and Sara Hall and Alaska Seafood.

Former NCAA champion Ryan Hall is the current U.S. In 2008, Ryan was named male Road Runner of the Year by the Road Runners Club of America. He and his wife Sara rely on the unique nutrient profile found in Alaska Seafood to recover and to recharge their muscles throughout training. Sara Hall is a professional distance runner, former cross country national champion, and Pan American Games gold medalist. She’s a 9-time U.S. National Team member and 3-time Olympic trials finalist.

Ingredients

  • 1 ripe mango, peeled, seeded, and diced
  • 1 red bell pepper, cored, seeded, and diced
  • 1 green bell pepper, cored, seeded, and diced
  • 1/2 Cup finely diced red onion
  • 1 jalapeño pepper, finely diced (optional)
  • 1/2 Cup chopped cilantro leaves
  • Salt and pepper, if desired, to taste
  • 2 ripe avocados
  • Juice of a lime
  • 1/2 Cup regular or low-fat sour cream
  • 1/2 Teaspoon garlic powder
  • 8 (taco-size) flour or corn tortillas
  • 4 salmon fillets, such as Alaska Salmon fillets (4 to 6 oz. each), fresh, thawed or frozen
  • 1 Tablespoon olive oil
  • 1 Teaspoon chili powder
  • 1/2 lime, cut into 4 wedges
  • 2 Cups shredded cabbage

Alaska Salmon Tacos With Mango Salsa and Avocado Cream - Recipes

Weather: 54 degrees, cloudy
What I’m listening to: the way it sounds when cars drive by on the highway after it rains

While here visiting this last week, a family member caught a halibut in Kachemak Bay. Their one request before they headed back to Central California was that I make them some halibut tacos. So with fresh-caught halibut fillets ready and waiting, we headed to the store in search of caffeination and the perfect ripe mango, as we talked about things from helicopters to Subarus, from craft beers to coffee, from cooking shows to Alaska adventures.

Once home, with tacos on the table, the visitors asked between bites, “Is this recipe on the blog?”
Not yet. But it will be. Halibut Tacos with Mango Salsa & Lime Crema.
And here they are: fresh halibut, crisp cabbage, cooling lime crema, and bright mango salsa with avocado, cilantro, and red onions, all held together by a perfectly steamed corn tortilla and topped with Tapatio hot sauce. A couple of quick notes… to season the halibut, I use homemade taco seasoning – a mixture of chili powder, cumin, garlic powder, and salt. For the corn tortillas, I like them steamed or warmed in the pan until pliable and soft for fish tacos, as is traditional. (If your corn tortillas are fragile, double them up as pictured). However, this recipe is also excellent on freshly fried and salted corn tortillas, either as tacos or tostadas. I just wouldn’t recommend flour tortillas here. Trust me.


Alaska Salmon Tacos With Mango Salsa and Avocado Cream - Recipes

Weather: 54 degrees, cloudy
What I’m listening to: the way it sounds when cars drive by on the highway after it rains

While here visiting this last week, a family member caught a halibut in Kachemak Bay. Their one request before they headed back to Central California was that I make them some halibut tacos. So with fresh-caught halibut fillets ready and waiting, we headed to the store in search of caffeination and the perfect ripe mango, as we talked about things from helicopters to Subarus, from craft beers to coffee, from cooking shows to Alaska adventures.

Once home, with tacos on the table, the visitors asked between bites, “Is this recipe on the blog?”
Not yet. But it will be. Halibut Tacos with Mango Salsa & Lime Crema.
And here they are: fresh halibut, crisp cabbage, cooling lime crema, and bright mango salsa with avocado, cilantro, and red onions, all held together by a perfectly steamed corn tortilla and topped with Tapatio hot sauce. A couple of quick notes… to season the halibut, I use homemade taco seasoning – a mixture of chili powder, cumin, garlic powder, and salt. For the corn tortillas, I like them steamed or warmed in the pan until pliable and soft for fish tacos, as is traditional. (If your corn tortillas are fragile, double them up as pictured). However, this recipe is also excellent on freshly fried and salted corn tortillas, either as tacos or tostadas. I just wouldn’t recommend flour tortillas here. Trust me.


Alaska Salmon Tacos With Mango Salsa and Avocado Cream - Recipes

Weather: 54 degrees, cloudy
What I’m listening to: the way it sounds when cars drive by on the highway after it rains

While here visiting this last week, a family member caught a halibut in Kachemak Bay. Their one request before they headed back to Central California was that I make them some halibut tacos. So with fresh-caught halibut fillets ready and waiting, we headed to the store in search of caffeination and the perfect ripe mango, as we talked about things from helicopters to Subarus, from craft beers to coffee, from cooking shows to Alaska adventures.

Once home, with tacos on the table, the visitors asked between bites, “Is this recipe on the blog?”
Not yet. But it will be. Halibut Tacos with Mango Salsa & Lime Crema.
And here they are: fresh halibut, crisp cabbage, cooling lime crema, and bright mango salsa with avocado, cilantro, and red onions, all held together by a perfectly steamed corn tortilla and topped with Tapatio hot sauce. A couple of quick notes… to season the halibut, I use homemade taco seasoning – a mixture of chili powder, cumin, garlic powder, and salt. For the corn tortillas, I like them steamed or warmed in the pan until pliable and soft for fish tacos, as is traditional. (If your corn tortillas are fragile, double them up as pictured). However, this recipe is also excellent on freshly fried and salted corn tortillas, either as tacos or tostadas. I just wouldn’t recommend flour tortillas here. Trust me.


Alaska Salmon Tacos With Mango Salsa and Avocado Cream - Recipes

Weather: 54 degrees, cloudy
What I’m listening to: the way it sounds when cars drive by on the highway after it rains

While here visiting this last week, a family member caught a halibut in Kachemak Bay. Their one request before they headed back to Central California was that I make them some halibut tacos. So with fresh-caught halibut fillets ready and waiting, we headed to the store in search of caffeination and the perfect ripe mango, as we talked about things from helicopters to Subarus, from craft beers to coffee, from cooking shows to Alaska adventures.

Once home, with tacos on the table, the visitors asked between bites, “Is this recipe on the blog?”
Not yet. But it will be. Halibut Tacos with Mango Salsa & Lime Crema.
And here they are: fresh halibut, crisp cabbage, cooling lime crema, and bright mango salsa with avocado, cilantro, and red onions, all held together by a perfectly steamed corn tortilla and topped with Tapatio hot sauce. A couple of quick notes… to season the halibut, I use homemade taco seasoning – a mixture of chili powder, cumin, garlic powder, and salt. For the corn tortillas, I like them steamed or warmed in the pan until pliable and soft for fish tacos, as is traditional. (If your corn tortillas are fragile, double them up as pictured). However, this recipe is also excellent on freshly fried and salted corn tortillas, either as tacos or tostadas. I just wouldn’t recommend flour tortillas here. Trust me.


Alaska Salmon Tacos With Mango Salsa and Avocado Cream - Recipes

Weather: 54 degrees, cloudy
What I’m listening to: the way it sounds when cars drive by on the highway after it rains

While here visiting this last week, a family member caught a halibut in Kachemak Bay. Their one request before they headed back to Central California was that I make them some halibut tacos. So with fresh-caught halibut fillets ready and waiting, we headed to the store in search of caffeination and the perfect ripe mango, as we talked about things from helicopters to Subarus, from craft beers to coffee, from cooking shows to Alaska adventures.

Once home, with tacos on the table, the visitors asked between bites, “Is this recipe on the blog?”
Not yet. But it will be. Halibut Tacos with Mango Salsa & Lime Crema.
And here they are: fresh halibut, crisp cabbage, cooling lime crema, and bright mango salsa with avocado, cilantro, and red onions, all held together by a perfectly steamed corn tortilla and topped with Tapatio hot sauce. A couple of quick notes… to season the halibut, I use homemade taco seasoning – a mixture of chili powder, cumin, garlic powder, and salt. For the corn tortillas, I like them steamed or warmed in the pan until pliable and soft for fish tacos, as is traditional. (If your corn tortillas are fragile, double them up as pictured). However, this recipe is also excellent on freshly fried and salted corn tortillas, either as tacos or tostadas. I just wouldn’t recommend flour tortillas here. Trust me.


Alaska Salmon Tacos With Mango Salsa and Avocado Cream - Recipes

Weather: 54 degrees, cloudy
What I’m listening to: the way it sounds when cars drive by on the highway after it rains

While here visiting this last week, a family member caught a halibut in Kachemak Bay. Their one request before they headed back to Central California was that I make them some halibut tacos. So with fresh-caught halibut fillets ready and waiting, we headed to the store in search of caffeination and the perfect ripe mango, as we talked about things from helicopters to Subarus, from craft beers to coffee, from cooking shows to Alaska adventures.

Once home, with tacos on the table, the visitors asked between bites, “Is this recipe on the blog?”
Not yet. But it will be. Halibut Tacos with Mango Salsa & Lime Crema.
And here they are: fresh halibut, crisp cabbage, cooling lime crema, and bright mango salsa with avocado, cilantro, and red onions, all held together by a perfectly steamed corn tortilla and topped with Tapatio hot sauce. A couple of quick notes… to season the halibut, I use homemade taco seasoning – a mixture of chili powder, cumin, garlic powder, and salt. For the corn tortillas, I like them steamed or warmed in the pan until pliable and soft for fish tacos, as is traditional. (If your corn tortillas are fragile, double them up as pictured). However, this recipe is also excellent on freshly fried and salted corn tortillas, either as tacos or tostadas. I just wouldn’t recommend flour tortillas here. Trust me.


Alaska Salmon Tacos With Mango Salsa and Avocado Cream - Recipes

Weather: 54 degrees, cloudy
What I’m listening to: the way it sounds when cars drive by on the highway after it rains

While here visiting this last week, a family member caught a halibut in Kachemak Bay. Their one request before they headed back to Central California was that I make them some halibut tacos. So with fresh-caught halibut fillets ready and waiting, we headed to the store in search of caffeination and the perfect ripe mango, as we talked about things from helicopters to Subarus, from craft beers to coffee, from cooking shows to Alaska adventures.

Once home, with tacos on the table, the visitors asked between bites, “Is this recipe on the blog?”
Not yet. But it will be. Halibut Tacos with Mango Salsa & Lime Crema.
And here they are: fresh halibut, crisp cabbage, cooling lime crema, and bright mango salsa with avocado, cilantro, and red onions, all held together by a perfectly steamed corn tortilla and topped with Tapatio hot sauce. A couple of quick notes… to season the halibut, I use homemade taco seasoning – a mixture of chili powder, cumin, garlic powder, and salt. For the corn tortillas, I like them steamed or warmed in the pan until pliable and soft for fish tacos, as is traditional. (If your corn tortillas are fragile, double them up as pictured). However, this recipe is also excellent on freshly fried and salted corn tortillas, either as tacos or tostadas. I just wouldn’t recommend flour tortillas here. Trust me.


Alaska Salmon Tacos With Mango Salsa and Avocado Cream - Recipes

Weather: 54 degrees, cloudy
What I’m listening to: the way it sounds when cars drive by on the highway after it rains

While here visiting this last week, a family member caught a halibut in Kachemak Bay. Their one request before they headed back to Central California was that I make them some halibut tacos. So with fresh-caught halibut fillets ready and waiting, we headed to the store in search of caffeination and the perfect ripe mango, as we talked about things from helicopters to Subarus, from craft beers to coffee, from cooking shows to Alaska adventures.

Once home, with tacos on the table, the visitors asked between bites, “Is this recipe on the blog?”
Not yet. But it will be. Halibut Tacos with Mango Salsa & Lime Crema.
And here they are: fresh halibut, crisp cabbage, cooling lime crema, and bright mango salsa with avocado, cilantro, and red onions, all held together by a perfectly steamed corn tortilla and topped with Tapatio hot sauce. A couple of quick notes… to season the halibut, I use homemade taco seasoning – a mixture of chili powder, cumin, garlic powder, and salt. For the corn tortillas, I like them steamed or warmed in the pan until pliable and soft for fish tacos, as is traditional. (If your corn tortillas are fragile, double them up as pictured). However, this recipe is also excellent on freshly fried and salted corn tortillas, either as tacos or tostadas. I just wouldn’t recommend flour tortillas here. Trust me.


Alaska Salmon Tacos With Mango Salsa and Avocado Cream - Recipes

Weather: 54 degrees, cloudy
What I’m listening to: the way it sounds when cars drive by on the highway after it rains

While here visiting this last week, a family member caught a halibut in Kachemak Bay. Their one request before they headed back to Central California was that I make them some halibut tacos. So with fresh-caught halibut fillets ready and waiting, we headed to the store in search of caffeination and the perfect ripe mango, as we talked about things from helicopters to Subarus, from craft beers to coffee, from cooking shows to Alaska adventures.

Once home, with tacos on the table, the visitors asked between bites, “Is this recipe on the blog?”
Not yet. But it will be. Halibut Tacos with Mango Salsa & Lime Crema.
And here they are: fresh halibut, crisp cabbage, cooling lime crema, and bright mango salsa with avocado, cilantro, and red onions, all held together by a perfectly steamed corn tortilla and topped with Tapatio hot sauce. A couple of quick notes… to season the halibut, I use homemade taco seasoning – a mixture of chili powder, cumin, garlic powder, and salt. For the corn tortillas, I like them steamed or warmed in the pan until pliable and soft for fish tacos, as is traditional. (If your corn tortillas are fragile, double them up as pictured). However, this recipe is also excellent on freshly fried and salted corn tortillas, either as tacos or tostadas. I just wouldn’t recommend flour tortillas here. Trust me.


Alaska Salmon Tacos With Mango Salsa and Avocado Cream - Recipes

Weather: 54 degrees, cloudy
What I’m listening to: the way it sounds when cars drive by on the highway after it rains

While here visiting this last week, a family member caught a halibut in Kachemak Bay. Their one request before they headed back to Central California was that I make them some halibut tacos. So with fresh-caught halibut fillets ready and waiting, we headed to the store in search of caffeination and the perfect ripe mango, as we talked about things from helicopters to Subarus, from craft beers to coffee, from cooking shows to Alaska adventures.

Once home, with tacos on the table, the visitors asked between bites, “Is this recipe on the blog?”
Not yet. But it will be. Halibut Tacos with Mango Salsa & Lime Crema.
And here they are: fresh halibut, crisp cabbage, cooling lime crema, and bright mango salsa with avocado, cilantro, and red onions, all held together by a perfectly steamed corn tortilla and topped with Tapatio hot sauce. A couple of quick notes… to season the halibut, I use homemade taco seasoning – a mixture of chili powder, cumin, garlic powder, and salt. For the corn tortillas, I like them steamed or warmed in the pan until pliable and soft for fish tacos, as is traditional. (If your corn tortillas are fragile, double them up as pictured). However, this recipe is also excellent on freshly fried and salted corn tortillas, either as tacos or tostadas. I just wouldn’t recommend flour tortillas here. Trust me.



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