It is a rare opportunity that I get to cook for just myself.
I’ve always lived with someone be it my family, roommates, or the hubby, so I’m really rarely home by myself at meal time. And when Jeff is gone for dinner, it’s usually just for a night so I pick something up on my way home, or make myself a bean and cheese burrito aka eat like a college student. But this past week, Jeff was in Ithaca all week learning how to work some complicated chemistry machine thingy, so I had to come up with four whole nights of cooking for one.
Of course, one of those nights ended up being boxed mac and cheese and cucumbers (gotta have veggies, right?), but you do what you can. The first night, however, I decided to be a bit ambitious and make salmon tacos with a mango salsa.
I don’t know if I’m lacking in a certain vitamin or something, but for the past few weeks, I have just been craving mangos. So when I found them at the store for a dollar each, I loaded my cart. The first one I simply cut the skin off and ate with my hands–it was that good. But I decided I should actually do a little cooking with them, so inspiration struck, and salmon tacos it was.
I didn’t do anything too special to the salmon–it’s just fried with a little olive oil, lemon juice, and salt, and then shredded for the tacos.
The mango salsa has a bit of a kick to it, so if you’re not a heat seeker, I’d either cut out the jalapeno altogether or at least take out the seeds. Or be adventurous and add it all!
And since I was cooking for one, this recipe is just one serving–but could easily be multiplied to serve many!
Salmon Tacos with Mango Salsa
2 corn tortillas
4 ounces salmon
1/2 lemon, juiced
1 mango, skin removed and chopped
1/8 red onion, chopped
1/4 jalapeno, chopped
2 tablespoons cilantro, chopped
1/2 lime, juiced
1 teaspoon honey
Bring olive oil in a large frying pan to medium heat.
Add the salmon, sprinkle with lemon juice and a little salt, and cook for about 4-5 minutes per side.
Remove from heat, shred, and step aside.
To make the salsa, combine mango, red onion, jalapeno, cilantro, lime, and honey in a small bowl. Mix until combined and refrigerate until ready to use.
To assemble the tacos, spread each half on the avocado on one corn tortilla*.
Top with the salmon and mango salsa and enjoy!
*The tortillas are also great grilled a bit before serving!
Time: 20 minutes