Mango-Salmon Tacos and Guava-Peanut Sauce

Corn tacos are topped with salmon, mango, kale, and a guava-peanut sauce in this quick and easy recipe suitable for a summer gathering.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 471 Calories

Ingredients

• 2 tablespoons white sugar
• 2 tablespoons peanut butter
• 1 carrot, shredded
• 3 tablespoons soy sauce
• 4 (6 inch) corn tortillas
• olive oil cooking spray
• 1 (6 ounce) salmon fillet
• 1 mango, peeled and cut into 4 pieces
• 3 tablespoons guava juice
• 1 leaf kale, chopped

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Spray a large piece of aluminum foil with cooking spray; place salmon on top. Lay mango pieces over salmon. Wrap up salmon and mango with aluminum foil; transfer to a baking sheet.

Step 3

Bake in the preheated oven until salmon flakes easily with a fork, 30 to 40 minutes. Cool until easily handled, about 5 minutes. Flake salmon into pieces and chop mango.

Step 4

Combine guava juice, soy sauce, peanut butter, and sugar in a blender; blend until smooth.

Step 5

Place corn tortillas on a microwave-safe plate and cover with a dampened paper towel. Heat in the microwave until warm, about 20 seconds.

Step 6

Stack 2 corn tortillas on each serving plate. Divide salmon, mango, carrot, and kale between each plate. Drizzle peanut sauce on top.