Name: Mango-Salmon Tacos and Guava-Peanut Sauce recipe
Ingredients: olive oil cooking spray;1 (6 ounce) salmon fillet;1 mango, peeled and cut into 4 pieces;3 tablespoons guava juice;3 tablespoons soy sauce;2 tablespoons peanut butter;2 tablespoons white sugar;4 (6 inch) corn tortillas;1 carrot, shredded;1 leaf kale, chopped

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Ingredients

olive oil cooking spray 1 (6 ounce) salmon fillet 1 mango, peeled and cut into 4 pieces 3 tablespoons guava juice 3 tablespoons soy sauce 2 tablespoons peanut butter 2 tablespoons white sugar 4 (6 inch) corn tortillas 1 carrot, shredded 1 leaf kale, chopped

Nutrition Info

471.4 calories carbohydrate: 60.8 g cholesterol: 37.3 mg fat: 15.1 g fiber: 7 g protein: 27.5 g saturatedFat: 3.1 g servingSize: - sodium: 1513.1 mg sugar: 30.6 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 350 degrees F (175 degrees C).
Spray a large piece of aluminum foil with cooking spray, place salmon on top. Lay mango pieces over salmon. Wrap up salmon and mango with aluminum foil, transfer to a baking sheet.
Bake in the preheated oven until salmon flakes easily with a fork, 30 to 40 minutes. Cool until easily handled, about 5 minutes. Flake salmon into pieces and chop mango.
Combine guava juice, soy sauce, peanut butter, and sugar in a blender, blend until smooth.
Place corn tortillas on a microwave-safe plate and cover with a dampened paper towel. Heat in the microwave until warm, about 20 seconds.
Stack 2 corn tortillas on each serving plate. Divide salmon, mango, carrot, and kale between each plate. Drizzle peanut sauce on top.

Recipe Yield

4 tacos

Recipe Note

I made these tacos as a thank you for help with a summer scavenger hunt. The ingredients were inspired by items from the hunt.

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Mango-Salmon Tacos and Guava-Peanut Sauce

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