Sazon Spiced Salmon Tacos with Mango Corn Salsa
Get the grill going with sazon spiced salmon tacos, topped with a sweet and spicy bright mango corn salsa making this the perfect weeknight dinner.
Servings: 4 servings
Calories: 197kcal
Cost: $15
Equipment
Ingredients
Salmon
- 1 pound wild salmon skin and bones removed
- 1 tablespoon sazon mix
- ½ teaspoon Kosher salt
- 1-2 teaspoons Vegetable oil
Mango Corn Salsa
- 2 ears of grilled corn
- 1 mango peeled and diced
- 1 jalapeno chopped finely (seeds removed for less heat, optional)
- ½ cup red cabbage chopped finely
- Small bunch of cilantro leaves removed and roughly chopped
- Juice of 1 lime
- Salt and pepper to taste
Additions
- Cotija cheese
- Avocado or guacamole
- Tomato salsa
- Tortillas slightly charred and warmed
Instructions
- Start with making the mango salsa. Cut off corn kernels with a knife and add to a bowl along with mango, jalapeno, cabbage, lime juice and season with salt and pepper. Toss to combine and taste for seasoning. Let salsa sit while you cook the salmon.
- Get a grill pan or outdoor grill hot and brush oil on the grill. Use a paper towel to pat the salmon filets dry and generously season with sazon mix and salt on both sides.
- Grill salmon for about 3 minutes per side (depending on thickness) and once done, reserve to a plate.
- Use a fork to flake pieces of salmon and serve in charred tortillas, along with mango salsa and cotija cheese.
Notes
Use the same seasoning on other fish, such as cod, flounder and rock fish.
The salsa will keep in the fridge for up to 3 days.
Nutrition
Calories: 197kcal | Carbohydrates: 9g | Protein: 23g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 62mg | Sodium: 524mg | Potassium: 679mg | Fiber: 1g | Sugar: 8g | Vitamin A: 768IU | Vitamin C: 29mg | Calcium: 25mg | Iron: 1mg