Ingredienser

4 (4-6 ounce) salmon or white fish filets, cut into bite-size chunks

1/4 cup extra virgin olive oil

1 tbsp honey

2 tsp tajin or chili powder

1 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

Kosher salt

12 hard shell tacos

Shredded lettuce/cabbage, for serving

6 oz cream cheese at room temperature

1 tbsp chopped pickled jalapeños

1/4 teaspoon garlic powder

Sea salt

1 1/2 cups diced mango

1 avocado cubed

1 jalapeños seeded, if desired and chopped

1/2 cup cilantro roughly, chopped

1 tbsp lime zest, plus 1/4 cup lime juice

1/3 cup salsa verde

Gör så här

1. Preheat the oven to ca 220° C.

On a baking sheet, toss the fish pieces with olive oil, honey, Tajin, paprika, garlic powder, onion powder, and a pinch of salt. Arrange in a single layer. Roast 10-15 minutes or until the fish is cooked to your liking. During the last minute, switch the oven to broil and broil until lightly charred. Set the fish aside.

To make the jalapeño cream. Combine all ingredients in a bowl. Season with salt.

To make the salsa. Combine all ingredients in a bowl.

Spread the cream cheese on the bottom of your shells. Layer in the lettuce, fish, and salsa.

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