I am so excited to share today’s recipe with you! This week, a few friends and I got together for an amazing girls night in and had the best night laughing and sharing stories out on their patio, enjoying these last few bits of summer!
We knew we wanted to have a taco night, but these salmon tacos with black rice and mango guacamole (adapted from Ambitious Kitchen) were extra special and are definitely one of my all time FAVORITE recipes on the blog so far! I know you’ll love them!
Salmon Tacos with Mango Avocado Salsa
Prep time
Cook time
Total time
Serves: 4
Ingredients
- For the rice:
- 1 cup black (forbidden) rice
- For the salmon:
- 1 pound salmon (can use fresh or frozen)
- ¾ tsp cumin
- ½ tsp paprika
- ½ tsp garlic powder
- ¼ chilli powder
- 1 tbs olive oil
- For the mango guacamole:
- 1 avocado, diced in large chunks
- ½ cup red onion, diced
- ½ cup fresh cilantro, finely chopped
- ¼ cup fresh mint, finely chopped
- 1 ripe mango, diced
- Juice of 1 lime
- 8 corn tortillas
- Salt and pepper to taste
Instructions
- Cook rice on the stovetop according to the directions on the package, and set aside (note: the rice will take 40-45 minutes to cook, so I recommend cooking it in advance and storing in an airtight container).
- Preheat oven to 375 degrees. Place salmon in lined baking dish, rub with olive oil, and season with cumin, paprika, garlic powder, and chili powder mixture. Bake for 35 - 45 minutes or until cooked medium.
- While salmon is cooking, lightly toss avocado, red onion, cilantro, mango, and lime juice. Let sit for 10-15 minutes.
- Once salmon is done cooking, flake it with a fork assemble tacos on warm corn tortillas as desired.
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