By Sarah Hunt, AZFB Communications Intern
Photo by Boca Taqueria
One of my favorite dishes of all time is salmon tacos with mango salsa. I have been eating this dish since I was 14 years old, and it is still the main thing I order every time I go to Moreno’s or Boca Taqueria, my go-to local Mexican restaurants In Queen Creek and Gilbert, Arizona.
Most of this recipe is actually quite simple. I couldn’t find a recipe that was exactly the same as how my favorite restaurant makes it, so I’ve left some ingredients out and added some modifications that I set apart with an asterisk (*). These modifications will make the recipe as similar to the restaurant’s recipe as possible!
I know that they grill the salmon in a honey glaze but I’m not certain what spices they put in it. This recipe looked like a good one, so go ahead and try it and let me know what you think in the comments section below!
Chipotle Honey Glazed Salmon Tacos (Here is the original recipe)
By Whitney Bond
Modified By Sarah Hunt
servings: 8 tacos | prep time: 9 minutes | cook time: 20 minutes | total time: 29 minutes
Ingredients for the Salmon and Tacos
¼ cup honey
2 tbsp lime juice
1 tsp chipotle powder
½ tsp cumin
½ tsp paprika
1 tbsp fresh cilantro
1 lb salmon
16 corn tortillas
*½ cup of quesillo (also known as Queso de Oaxaca). Can be found at Mexican markets or occasionally at the grocery store by the raw tortillas. Mozzarella works if you can’t find this cheese, but I highly recommend getting the quesillo. It makes all the difference!
Ingredients for the Mango Salsa (see original recipe here)
Makes 1 cup
1 mango, diced
3 Roma tomatoes, diced
1/4 cup red onion, minced (optional, I normally have it without this)
1 tbsp fresh cilantro, chopped (optional)
1 lime, juiced
- Preheat grill to medium-high heat or oven to 400°F.
- In a small bowl, whisk the honey, lime juice, chipotle, cumin, paprika and cilantro together.
- Place the salmon in a foil “basket” and cover with the glaze.
- Place the salmon on the grill or into the oven for 20 minutes. *(Cooking it on the grill is what gives it the slightly charred taste, which I personally prefer. But if don’t have a grill or it’s bad weather outside, the oven works well also!)
- While that’s cooking, prepare the tortillas in a frying pan or on a griddle. Put one tortilla on the cooking surface, sprinkle a big pinch of cheese on top, and place another tortilla on top. Let it melt, then flip it. Repeat for all the other tortillas. This keeps the corn tortillas from ripping easily and falling apart.
- Put together all the ingredients for the mango salsa in a small bowl and mix.
- Once the salmon is cooked, cut off a big chunk of it with a fork (approximately 3 inches by 5 inches) and place into a warm double-sided corn tortilla.
- Top with a drizzle of the glaze, mango salsa, and white cheese. Serve (optional: with a side of Mexican rice and refried beans topped with cheddar cheese). Enjoy!
Find more delicious recipes on Fill Your Plate’s recipe database here!