There are 8 words – 8! – in that title so by the standards of internet food, you can be certain of one of two things: it’s either complete and utter garbage or it’s totally amazing.
And since we have eaten it 3 times in the last 2 weeks, I probably don’t have to convince you that it’s not complete and utter garbage. (I keep wanting to type ‘udder.’) ([giggle])
I don’t have the time or the budget to blow on complete and utter garbage.
This dish combines some of my favorite things: fruit + protein, Spicy Honey-Glazed Salmon, tortillas, and the last of the crumbled goat cheese I could bang out of the bowl. (Note to self: time to buy more goat cheese.)
(Note to your self: If you’ve never made the Spicy Honey-Glazed Salmon, you have to. Like, tonight. It’s the fastest, easiest clean-up recipe that might ever exist.)
Add a grilled pineapple margarita and take your plates to the back patio and you’ve got dinner perfection. Because as a native Texan, I know we only get 11 of these picture-perfect beautiful evenings a year before Mother Nature realizes she’s being too nice and fires up the broiler and unleashes the Hell-Hound Mosquitos.
Sweet & Spicy Salmon Tacos with Mango-Cucumber Salsa
Dry-rubbed salmon is broiled and then glazed with honey and lime before being topped with a fresh salsa and wrapped in a tortilla.
- For the salmon:
- 1/2 tsp garlic powder
- 1 tsp chipotle chili powder (for much less heat, use standard chili powder)
- 1/2 tsp cumin
- 1/2 tsp paprika (I use smoked)
- Generous pinch of salt
- Several grinds black pepper
- 2 Tbsp honey
- 1 Tbsp lime juice
- Olive oil or cooking spray
- ~1.25 lb of skinless salmon filets
- For the salsa:
- 2 mangoes, peeled and cubed
- 1 medium cucumber, seeds removed and diced
- ~1/2 cup chopped red onion
- 1 diced jalapeno (seeds removed for less heat)
- Small handful of cilantro, chopped
- For serving:
- 1 lime, cut into wedges
- Crumbled goat cheese
- Small flour tortillas
- Preheat the broiler and move the top rack to ~4-5 inches below element.
- Mix dried ingredients in a small bowl.
- In another small bowl, mix honey and lime juice together (a 10-second trip through the microwave is helpful).
- Line a pan with foil and lightly brush with olive oil or cooking spray.
- Place salmon on foil and drizzle with olive oil.
- Sprinkle the spices over the top of the salmon, rubbing over the top and sides of the fish.
- Broil for 5 minutes, brush with half of the honey mixture, and broil 1 more minute.
- Brush with remaining honey mixture and broil 1 minute.
- While the fish is cooking, toss the diced mango, cucumber, red onion, jalapeno, cilantro, and a pinch of salt together in a bowl. Squeeze 1-2 lime wedges over top.
- Remove the fish from oven and let sit 5 minutes before flaking with a fork and assembling as tacos.
- Serve topped with a generous scoop of salsa, crumbled goat cheese, and additional lime wedges on the side.
Yields: ~8 tacos
Estimated time: 25 minutes