Honey Jerk Salmon Tacos

Deliciously sweet, spicy, and refreshing Honey Jerk Salmon Tacos perfectly paired with mango salsa, ideal for summer enjoyment.

By @carlyycamilla

Original recipe source

Cook time: 45 minutes

Servings: 4

Ingredients

• 1 mango diced
• 0.5 red onion diced
• 2 jalapeño peppers diced
• 1 bunch cilantro chopped
• 1 lime lime juice
• 0 salt
• 1 pound salmon
• 0 garlic powder
• 0 onion powder
• 0 smoked paprika
• 0 black pepper
• 0 salt
• 0 jerk marinade wet
• 0 jerk paste wet
• 2 tablespoons cooking oil of choice
• 2 tablespoons butter
• 2 tablespoons jerk paste large spoonfuls
• 0.5 cup honey
• 0.33 cup brown sugar
• 1 teaspoon browning
• 8 carb balance tortillas @missionfoodsus
• 1 avocado sliced
• 0 cilantro
• 0 scallions
• 1 wedges lime

Instructions

1. Prepare the mango salsa by dicing one mango, 1/2 red onion, and one or two jalapeño peppers. Combine with a bunch of chopped cilantro, juice of one lime, and salt to taste.
2. Clean and cut the salmon into desired taco-sized pieces. In a bowl, combine garlic powder, onion powder, smoked paprika, black pepper, salt, wet jerk marinade, and jerk paste to season the salmon.
3. Let the salmon with the seasoning sit overnight in the refrigerator for best results, or at least for an hour if in a hurry.
4. Heat oil in a pan and sear the salmon pieces until they are golden brown on each side.
5. Prepare the honey jerk glaze by melting butter in a saucepan, adding jerk paste, honey, brown sugar, and browning. Cook until the mixture thickens.
6. Add the seared salmon to the glaze, ensuring all pieces are well-coated. Cook for a few more minutes until the glaze thickens further.
7. Warm the tortillas in a pan or microwave, then assemble the tacos by placing the glazed salmon pieces, mango salsa, and avocado slices on each tortilla.
8. Garnish with extra cilantro or scallions, and serve with additional lime wedges for squeezing.