Mango and Salmon Tacos
Recipe GLPR02adcc27167697
Grilled salmon seasoned to perfection and served in warm, handmade masa tortillas topped with a fresh mango and avocado salsa. These tacos feature vibrant tropical flavors combined with cedar-planked fish for a delightful Nordic-inspired meal.
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Ingredients
1½ cups Masa harina
¼ teaspoon Salt
1 cup Water
1½ pounds Fresh salmon fillet
Salmon seasoning (paprika, garlic powder, black pepper, dried dill)
Cedar plank
1 medium Fresh mango
1 medium Ripe avocado
¼ medium Yellow onion
1 whole Lime
½ whole Lemon
Black pepper
¼ cup Fresh cilantro
4 whole Radishes
Directions
Submerge the cedar plank in water and soak overnight, or for at least one hour, so it becomes fully saturated and ready for grilling.
Light your grill by igniting charcoal or preheating a propane grill to medium-high heat.
Combine masa harina, salt, and water in a bowl. Mix until the ingredients come together into a smooth ball. Cover the dough tightly with plastic wrap and allow it to rest for at least 30 minutes.
Prepare the salmon seasoning in a small bowl, mixing paprika, garlic powder, black pepper, and dried dill. Spread half of this mixture evenly over the soaked cedar plank. Place the salmon fillet skin-side down on the plank and rub the remaining seasoning generously over the fish.
Place the cedar plank with the seasoned salmon on the grill and cover the grill. Cook for 13–18 minutes until the salmon reaches an internal temperature of 145°F, flakes easily with a fork, and is moist but not dry. Remove the plank from heat and let the salmon rest for 1–2 minutes before flaking the meat into bite-sized pieces.
While the salmon grills, prepare the salsa: Cut the mango and avocado into small cubes and finely dice the onion. Squeeze the lime and lemon juice over the mango, avocado, and onion. Season with salt and black pepper to taste, then gently toss to combine without breaking down the avocado.
Divide the rested masa dough into 8 equal balls. Using a tortilla press or by hand, roll each ball into a thin, even circle about 6–8 inches in diameter. Cook each tortilla over high heat on the grill or in a hot skillet for 1–2 minutes per side, until lightly charred and pliable.
Fill each warm tortilla with flaked salmon and the mango-avocado salsa. Top with matchstick radishes and fresh cilantro if desired, and serve immediately.
