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Listed in: Tacos
1 (1-pound/455 g) salmon fillet, skin removed, cut into 4 pieces
2 tablespoons (30 ml) olive oil
2 limes, 1 zested and juiced and 1 cut into wedges
1 jalapeño, seeded and minced
1/2 teaspoon coarse salt
2 cups (350 g) chopped ripe mango
Pico de Gallo
1 head butter lettuce, leaves separated
8 to 12 corn tortillas
1 avocado, pitted, peeled, and sliced
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
Place the salmon pieces on the prepared baking sheet. Drizzle with the olive oil and the zest and juice of 1 lime. Sprinkle as much jalapeño over the fish as desired for your preferred heat level, and then sprinkle with the coarse salt as well.
Bake for 10 to 13 minutes, depending on the thickness of the salmon, until it flakes easily with a fork. Transfer the salmon to a plate and give it a rough chop into smaller pieces.
Meanwhile, in a medium bowl, combine the chopped mango and pico de gallo.
To assemble the tacos, place a butter lettuce leaf on each tortilla and top with some salmon, mango pico de gallo, and avocado slices. Serve with additional lime wedges.
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