Mango-Salmon Tacos and Guava-Peanut Sauce Recipe

  • 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
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. Combine guava juice, soy sauce, peanut butter, and sugar in a blender; blend until smooth.
  5. Place corn tortillas on a microwave-safe plate and cover with a dampened paper towel. Heat in the microwave until warm, about 20 seconds.
  6. Stack 2 corn tortillas on each serving plate. Divide salmon, mango, carrot, and kale between each plate. Drizzle peanut sauce on top.