Salmon Tacos with Mango Salsa

and Chipotle Cream
Try these tropical tacos with spicy chipotle cream, juicy salmon and sweet mango!
699 Reviews
Cals 653 · Prot 32 · Carbs 69 · Fat 33
Family-Friendly
Try Hello Chef Now
30 min
Salmon Tacos with Mango Salsa and Chipotle Cream
Try these tropical tacos with spicy chipotle cream, juicy salmon and sweet mango!
699 Reviews
Cals 653 · Prot 32 · Carbs 69 · Fat 33
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Salmon
Skinless salmon fillet 6*
200 Grams
Vegetable oil
1 Tbsp
Salt
1 Tsp
Black pepper
0.5 Tsp
Salsa
Mango
1 Piece
Fresh coriander
15 Grams
Cucumber
1 Piece
Black sesame seeds 3*
10 Grams
To serve
Lime
1 Piece
Sour cream 4*
60 Grams
Smoked paprika powder
2 Grams
Honey
15 Grams
Ketchup
10 Grams
Chipotle powder
2 Grams
Salted butter 4*
20 Grams
6'' tortilla wraps 11*
6 Piece

Allergens

*6 Fish, *3 Sesame Seeds, *4 Milk, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Fry salmon

1 Fry salmon

Heat a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the salmon with a pinch of salt and cook for 3-4 min on either side until cooked through. Transfer the salmon to a plate and set aside. Wipe and reserve the pan.
Prep

2 Prep

Meanwhile, peel and cube the mango. Chop the cucumbers. Finely chop the coriander. Juice the lime. To a bowl, add half of the lime juice, the mango, black sesame seeds, coriander and cucumbers. Toss and set aside.
Cream

3 Cream

In a second bowl, combine the remaining lime juice, sour cream, smoked paprika powder, honey, salt and ketchup with a pinch of chipotle powder (spicy!). Set aside. This is your chipotle cream.
Fry tortillas

4 Fry tortillas

Return the reserved pan to a medium-high heat. Add small knob of butter. Once melted, add a tortilla wrap and cook until both sides get crispy and lightly browned. Transfer to a plate. Repeat with all of the tortillas.
Serve

5 Serve

Using two forks, flake the salmon and season with salt and pepper. Load the fried tortilla wraps with the salmon, chipotle cream and mango salsa.
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