Ingredients

The following ingredients have 6 Servings
  • 1 pound salmon
  • kosher salt (as needed)
  • black pepper (as needed)
  • ½ teaspoon chipotle chili pepper (ground)
  • ½ teaspoon paprika
  • 1 teaspoon cumin (ground)
  • 3 teaspoons maple syrup (pure)
  • ½ cup mango (diced)
  • ¼ cup red onion (diced)
  • 1 cup tomato (diced)
  • ½ cup avocado (diced)
  • 2 tablespoons lime juice ( plus zest of 1 lime)
  • 6 tortillas (corn or flour, 6-inch)

Instruction

  • Set the oven rack to the middle position. Preheat to 400°F.
  • Line a sheet pan with foil and lightly coat with cooking spray or olive oil.
  • Cut the salmon fillet into 6 even-sized portions, about 1 to 1 ½ inches wide. Place them on the tray and generously season with salt and pepper.
  • Combine chipotle pepper, paprika, and cumin together in a small bowl. Evenly sprinkle about ¼ teaspoon of the spice mixture on top of the salmon.
  • Evenly drizzle each fillet with ¼ teaspoon maple syrup or more if needed, spread evenly on top.
  • Roast for 10 to 12 minutes, or until the internal temperature reaches 130-135°F. The fish should easily flake apart but not be dry.
  • In a medium-sized bowl, combine mango, red onion, tomato, avocado, lime juice, and lime zest.
  • Warm tortillas in a pan. Serve one piece of salmon on each tortilla and top with salsa. Add additional toppings if desired.