Chipotle Salmon Tacos with Mango Shallot Salsa
My best friend from growing up and her husband came to visit me this week before heading off to the PGA tourny and I wanted to make them a healthy, tasty dinner last night. I decided on Chipotle Salmon with Mango shallot salsa and healthier Peach Cobbler for dessert. The tacos were very tasty (but only if you like SPICY things). My husband is not a fan of spice, so he was not thrilled at how spicy these tacos turned out to be. I am going to post the recipe I made, as well as an alternative to the spiciness if you aren’t HOT food fan.
Chipotle Salmon with mango shallot salsa (serves 4-5)
1 1/2 lbs fresh salmon
1 TBSP chipotle powder (use 1 tsp if you don’t not like heat)
3 TBPS sugar
dash of salt
Mix these three spices together and rub all over the top side of your salmon. When ready to cook the salmon, heat oven to 400 degrees and cook for 15 minutes or until flakey.
Mango shallot salsa
1 1/2 mangos, diced
1 shallot, finely chopped
1/2 lime, juiced
1/4 red cabbage, chopped
1 jalapeno, diced
salt and pepper to taste
Stir together and let sit while the salmon is cooking.
Serve salmon on two corn tortillas and top with salsa. Enjoy!
Healthier Peach Cobbler (serves 4-5)
6 peaches, peeled and sliced
2 TBSP butter
1/4 cup almond flour
Melt butter in skillet and add peaches. Let the peaches get soft with the butter and then add the almond flour. Stir and then let sit for 5 minutes. Top with fat free cool whip or 1/2 cup of Edy’s slow churned vanilla bean ice cream.