Taco Night

Simple Salmon Tacos

Cooking time: 20 minutes
Serves: 2

Think about it this way: in the time you’ve spent searching for a healthy recipe that actually tastes good, you could have already been drizzling some lime over Running With Frosting’s super simple salmon tacos.


Gorton's seafood

Gorton’s Classic Grilled Salmon

1 package Gorton’s Classic Grilled Salmon

2 corn tortillas


For the mango jicama slaw: 

1/2 Mango, diced

1/4 Jicama, diced


For the dressing: 

1/2 Mango, cut into small pieces for the dressing

1/2 Tbsp Agave Five

1 tsp Minced Garlic

1 Tbsp Rice Wine Vinegar

1/2 Tbsp Olive Oil

1 Lime, juiced


To serve: 

1 cup broccoli slaw, or green cabbage of your choice

2 Tbsp Cilantro

Reduced Fat Shredded Cheddar Cheese


Step 1

Bake the salmon filets in the oven, following the boxed instructions. Bake at 400 degrees for 15-17 minutes.

Step 2

While the salmon is baking, begin prepping your mango jicama slaw. Dice up ½ of a mango and ¼ of a jicama. Set aside.

Step 3

Combine the remainder of the mango (cut into small pieces), 1/2 tbsp olive oil, 1 tbsp rice wine vinegar, juice from 1 lime, 1 tsp minced garlic and 1/2 tbsp agave (I use Agave Five) into a blender and blend until completely mixed.

Step 4

Toss the cut up mango and jicama that was set aside, 1 cup broccoli slaw (or green cabbage of your choice) and 2 tbsp fresh cilantro with the dressing that was just made in the blender.

Step 5

Once the salmon is done baking, take out the oven and shred with two forks until the salmon is broken up into small pieces.

Step 6

Top 2 corn tortillas with the salmon, the slaw and shredded cheddar cheese.

Optional: add taco sauce on top for added heat.


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