Bonjour, my name is Naima El Masri, and I’m excited to share with you my take on Alaskan salmon tacos with mango salsa. Being half Moroccan and half American, I grew up with a love for seafood and spicy flavors. This recipe combines my passion for both. When I first came across this recipe, I was hesitant to try it out. However, the flavors of cumin, cilantro, and mango salsa had me intrigued to give it a shot. After my first bite, I was hooked. The combination of textures and flavors was next level and had me craving more.

Naima is a Moroccan-American designer and cultural enthusiast. She loves exploring different cuisines, experimenting with ingredients, and sharing her culinary creations with friends and family. In her free time, she enjoys practicing calligraphy, learning about new cultures, and planning her next travel adventure.

Naima El Masri currently resides in the United States and grew up in Morocco.

Salmon tacos may sound like a modern take on the traditional taco, but salmon is actually a popular fish in Alaskan cuisine. Salmon fishing has been a crucial part of the Alaskan economy for centuries, and its rich flavor has made it a staple in Alaskan restaurants and home cooking. Did you know that salmon is the official state fish of Alaska? This recipe brings together two different cultures and creates a unique flavor that will leave you wanting more! The addition of the sweet mango salsa, which is reminiscent of the tropical fruits of Morocco, adds a tangy freshness to the dish.

Taco Tuesday just got a whole lot better with this fresh and healthy dish. This recipe is perfect for those who are wanting to add more seafood to their diet or are looking for a creative take on traditional tacos. With the added health benefits of salmon, this dish is not only delicious but also good for you. Plus, who doesn’t love tacos? Whether you’re hosting a dinner party or cooking for your family, these Alaskan salmon tacos with mango salsa are sure to impress.

What you need

These Alaskan Salmon Tacos with Mango Salsa are a fresh and delicious twist on traditional beef tacos. They’re a perfect option for Taco Tuesday and will quickly become a new weeknight favorite. The recipe begins by seasoning firm and flavorful Alaskan salmon fillets with cumin and cayenne pepper, and pan-searing them until they’re cooked to perfection. The tacos are then assembled with lightly browned corn tortillas and topped with crunchy red cabbage, zesty cilantro, and a tangy-sweet mango salsa that brings everything together. The result is an explosion of flavors and textures that will make your taste buds dance. This recipe is perfect for both seafood and taco lovers alike and is an easy and nutritious dinner option that you can whip up in no time.

Ingredients:

• Alaskan salmon fillets – Alaskan salmon is a great choice for these tacos because it’s firm and flavorful. If you can’t find Alaskan salmon, substitute with another firm-fleshed salmon.
• Salt – Salt is essential for bringing out the flavor of the salmon. Use kosher salt or sea salt for the best taste.
• Cumin – Cumin adds a warm, earthy flavor to the salmon. It’s a common spice used in Mexican cuisine and complements the other flavors in this recipe.
• Cayenne pepper – Cayenne pepper gives a subtle spicy kick to the salmon. If you don’t like spice, you can omit it or reduce the amount.
• Olive oil – Olive oil is used to cook the salmon in the pan. It adds a nice flavor and helps prevent the salmon from sticking to the pan.
• Corn tortillas – Corn tortillas are the perfect vessel for these salmon tacos. They’re a staple in Mexican cuisine and hold up well when filled with ingredients.
• Red cabbage – Red cabbage adds a crunchy texture and bright color to these tacos. If you can’t find red cabbage, green cabbage can be used as a substitute.
• Mango – Mango salsa is a delicious and refreshing addition to these tacos. It adds a sweet and tangy flavor that pairs perfectly with the salmon.
• Red onion – Red onion adds a mild onion flavor and a pop of color to the mango salsa. If you don’t have red onion, white onion can be used as a substitute.
• Cilantro – Cilantro adds a fresh and bright flavor to these tacos. If you don’t like cilantro, you can omit it or substitute with parsley.
• Lime juice – Lime juice adds a refreshing citrus flavor to the tacos. It’s an essential ingredient in the mango salsa.

Utensils:

• Large skillet
• Cutting board
• Sharp knife
• Mixing bowl
• Tongs or spatula

Alaskan salmon

Alaskan salmon is one of my favorite seafood options. What makes it unique is that it is harvested in the pristine waters of Alaska, which results in a firm, flavorful fillet that is perfect for grilling, searing, or baking. Aside from its delicious taste, Alaskan salmon is also rich in omega-3 fatty acids, which are essential for good brain and heart health. When combined with the red cabbage and mango salsa in this recipe, the result is an explosion of bright flavors and textures that is sure to please the palate.

Cilantro

Cilantro is an herb that people either love or hate. Personally, I love it. It has a bright, fresh taste that pairs well with and complements many different dishes. What’s interesting about cilantro is that it’s used both as an herb and a spice in different parts of the world. In Mexican cuisine, for example, it’s used as an herb to add freshness and brightness to dishes like guacamole and salsa. However, in Indian and Middle Eastern cuisine, the seeds of the cilantro plant are ground into a spice called coriander, which adds earthy, warm notes to curries and stews. In this recipe, cilantro adds a zesty freshness to the tacos that is balanced out by the sweetness of the mango salsa. It truly is a versatile and underrated ingredient.

What to serve it with?

I love to serve these Alaskan salmon tacos with a side of my favorite Moroccan-style couscous. Couscous is a beloved staple in Moroccan cuisine and pairs perfectly with the flavors of the tacos. The light and fluffy texture of the couscous complements the heartiness of the salmon, while its mild flavor allows the spices in the tacos to shine. To make the couscous, I simply prepare it according to the instructions on the package, but add in a bit of olive oil, ras el hanout spices, and raisins for a sweet twist. This dish is a perfect example of how different cultures can blend together seamlessly to create something delicious.

Summary

I hope you give these Alaskan Salmon Tacos with Mango Salsa a try! Whether you’re a seafood lover or a taco enthusiast, this recipe is sure to be a hit. Trust me, the combination of fresh ingredients and bold flavors will leave your taste buds begging for more. If you do try this recipe or have your own take on it, let me know in the comments below. I would love to hear about your experience. Bon appétit!

Here’s the recipe:

Alaskan Salmon Tacos with Mango Salsa: A Fresh Twist on Taco Tuesday

Naima El Masri

These Alaskan Salmon Tacos are a fresh and delicious spin on traditional beef tacos. With the addition of mango salsa, this recipe brings the perfect amount of sweetness and tanginess to your meal.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Course Main Course

Cuisine Alaskan, Mexican

Servings 4

Equipment

• Large Skillet
• cutting board
• Sharp Knife
• Mixing bowl
• Tongs or spatula

Ingredients

  

• 4 (6-oz) skin-on fillets Alaskan salmon fillets
• 1 tsp Salt
• 1 tsp Cumin
• 1/4 tsp Cayenne pepper
• 1 tbsp Olive oil
• 8 Corn tortillas
• 2 cups Red cabbage
• 1 large (diced) Mango
• 1/2 (diced) Red onion
• 1/2 cup (chopped) Cilantro
• 2 tbsp Lime juice

Instructions

 

• Season the salmon - Season the Alaskan salmon fillets on both sides with salt, cumin, and cayenne pepper. - Make sure to evenly coat both sides of the salmon fillets with the seasoning to ensure maximum flavor. Adjust the amount of cayenne pepper according to your desired level of spiciness.
• Heat the skillet - Heat a large skillet over medium-high heat. Add olive oil once the skillet is hot. - Make sure the skillet is properly heated before adding the olive oil, as this will prevent the salmon from sticking to the pan. You can test the heat by adding a drop of water to the pan; if it sizzles, it's ready.
• Cook the salmon - Add the seasoned salmon fillets to the skillet, skin side down. Cook for 4-5 minutes on each side or until the salmon is cooked through. - Be careful not to overcook the salmon, as it can become dry and rubbery. When flipping the salmon, use tongs or a spatula and gently lift the fillet to prevent it from falling apart. If you prefer salmon without the skin, it can be easily removed after cooking.
• Warm the tortillas - While the salmon is cooking, warm the tortillas on a separate skillet over medium-high heat. Cook for 30 seconds on each side or until lightly browned. - Warming the tortillas adds extra flavor and makes them more pliable so that they can be easily filled and folded into tacos. If you don't have a skillet, you can also warm the tortillas in the microwave or oven.
• Make the mango salsa - In a mixing bowl, combine diced mango, chopped red onion, chopped cilantro, and lime juice. Mix well. - Make sure to use a ripe mango for the salsa, as it will be sweeter and more flavorful. To easily dice a mango, first slice off the two flat sides of the fruit, then score the flesh with a knife in a crosshatch pattern, being careful not to cut through the skin. Then, use a spoon to scoop out the diced mango.
• Assemble the tacos - To assemble the tacos, fill each warm tortilla with a spoonful of red cabbage and a piece of cooked salmon. Top with mango salsa and extra cilantro, if desired. Serve and enjoy! - To prevent the tacos from getting soggy, make sure to only add the fillings you'll be immediately serving. You can also set out extra toppings like lime wedges, hot sauce, and sour cream for your guests to add as desired.