Cumin Honey Salmon Tacos

Recipe: Cumin Honey Salmon Tacos

Ingredients

For the salmon:

  • 1 pound salmon, cut into 1 inch cubes and skin removed

  • 1 tablespoon olive oil

  • 1 teaspoon lime zest

  • ½ lime, juiced

  • 1 1/2 tablespoons brown sugar (or sub coconut sugar)

  • 3/4 teaspoon cumin

    1/2 teaspoon Honey

  • ¼ teaspoon salt

  • Freshly ground black pepper

    For the avocado peach salsa:

  • 1 medium ripe but still slightly firm peach, diced

  • 1 ripe but still slightly firm large avocado, diced

  • 2 tablespoons finely diced onion

  • 1/2 jalapeño, seeded and diced (reserve other half for slicing and garnishing)

  • 1 tablespoon finely diced cilantro(Optional)

  • 1/2 small lime, juiced

  • Salt & freshly ground black pepper, to taste

  • For the sauce:

  • Spicy Mayo yogurt sauce

    For serving:

  • Soft corn tortillas

  • Extra thinly sliced jalapenos

  • Extra cilantro

  • Shredded red cabbage

Instructions

Prepare your spicy mayo yogurt sauce and refrigerate it until you're ready to use it.

Begin by preheating your oven to 400 degrees F and lining a baking sheet with parchment paper.

In a medium bowl, combine cubed salmon, olive oil, lime zest, lime juice, brown sugar, chili powder, cumin, honey, salt, and pepper. Toss the salmon thoroughly in these seasonings. Place the seasoned salmon cubes onto the prepared baking sheet, ensuring an even spread. Bake for 15-20 minutes.

Now, let's craft the avocado peach salsa: Combine all the ingredients in a medium bowl and mix them thoroughly. Cover the bowl and refrigerate it until you're ready to use it.

If desired, char your tortillas, and then assemble each taco with salmon cubes, cabbage, the peach avocado corn salsa mixture, thinly sliced jalapeños, and a drizzle of the spicy mayo yogurt sauce. Don't forget to garnish with additional cilantro. Enjoy! This recipe serves 4, with 2 salmon tacos for each serving.