Jamaican Curry Salmon Tacos

Presented by Chef Jenny DuBay, Taco Green-Go


Mango salsa:

-2 cups peeled, seeded and diced Mango

-½ cup diced red onions

-½ cup diced red pepper

-¼ cup chopped cilantro

-½ cup red wine vinegar

-¼ cup extra virgin olive oil

-2 tbs cumin

-1 tbs fresh ground chili powder

-½ tsp salt

-1/8 tsp black pepper

Pineapple Guava Aioli:

-½ cup mayonnaise

-¼ cup guava juice

-1/8 cup pineapple juice

-2 cloves of garlic

8 Taco Shells

8 (2 ounce) Salmon fillets

1 tbs Jamaican Curry powder

1 tbs Jamaican Jerk seasoning

½ cup fresh grated queso fresco

8 basil leafs

1 tbs coconut oil

2 quartered limes


Prep time 20 min

Cook time 10 min

Ready in 30 min

1.       Stir mango salsa ingredients in a large mixing bowl. Refrigerate salsa while continuing the rest of the recipe.

2.       Add all of the Aioli ingredients except the mayo to a high speed blender and blend on high until the garlic thoroughly blended. Reduce speed and add the mayo and mix thoroughly.

3.       Heat large sauté pan on medium- high heat.

4.       Lightly toast tortillas.

5.       Dust salmon portions with curry powder and jerk seasoning.

6.       Add coconut oil to sauté pan and lightly sauté salmon portions until desired doneness.

7.       Place salmon in taco shells and top with mango salsa, queso fresco, basil leaf and aioli. Add lime wedge.