avec salsa de mangues
Avec ce saumon noirci, garni d'une juteuse salsa de mangues, les soirées tacos deviendront incontournables! Ne craignez pas le nom : cette technique de noircissement dans une poêle chaude, d'inspiration cajun, permet d'obtenir une croûte parfaitement épicée!
Allergens
Utensils
Tags
Filet de saumon, avec la peau
250 g
Tortillas de farine
6 unit(s)
Mélange d'épices Sud-Ouest
1 tbsp
Lime
1 unit(s)
Mangue
1 unit(s)
Radis
3 unit(s)
Feta, émietté
0.25 cup
Chou vert, émincé
56 g
Coriandre
7 g
Crème sure
1 unit(s)
Tomato
1 unit(s)
Huile
1.5 tbsp
Sel
0.063 tsp
Sucre
0.5 tsp
Poivre
0.063 tsp
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Peel, pit, then cut mango into 1/4-inch pieces.
- Cut tomato into 1/4-inch pieces.
- Halve radishes, then cut into 1/4-inch half-moons.
- Roughly chop cilantro.
- Pat salmon dry with paper towels, then season with Southwest Spice Blend and salt.
- Add tomatoes, mango, cilantro, lime zest, 1 tbsp (2 tbsp) lime juice, 1 tbsp (2 tbsp) oil and 1/2 tsp (1 tsp) sugar to a medium bowl.
- Season with salt and pepper, then stir to combine.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry until golden-brown and cooked through, 3-5 min per side.**
- When salmon is done, remove and discard skin. Using 2 forks, break salmon up into large flakes.
- Meanwhile, add cabbage, feta and remaining lime juice to a large bowl.
- Season with salt, then stir to combine. Season with pepper.
- Wrap tortillas in paper towels.
- Microwave until warm and flexible, 1 min.
- Divide tortillas between plates. Top with slaw, salmon, mango salsa and radishes.
- Dollop sour cream over top.
- Squeeze a lime wedge over top, if desired.
770
kcal
Calories
38
g
Fat
10
g
Saturated Fat
73
g
Carbohydrate
24
g
Sugar
6
g
Dietary Fiber
38
g
Protein
100
mg
Cholesterol
920
mg
Sodium
0.1
g
Trans Fat
1200
mg
Potassium
350
mg
Calcium
5
mg
Iron
