Nutrilite recipes: Maple glazed salmon tacos with mango salsa

Looking for ways to add more phytonutrients to your diet? It’s easy, just add more color.

Fruits and vegetables come in a rainbow of colors and each color is related to the phytonutrients they contain—and a specific range of health benefits.

In order to get as many protective benefits for your body as you can, it’s important to eat fruits and vegetables in a wide variety of colors.

Need some ideas? Try this recipe for salmon tacos that uses mango, red onion, tomato, avocado and lime. That’s a pretty good variety, and it’s delicious!

Ingredients

• 1 pound salmon cut into 6 even portions (about 1 to 1 ½ inches)
• kosher salt and black pepper as desired to season fish
• ½ teaspoon chipotle chili pepper ground
• ½ teaspoon paprika
• 1 teaspoon cumin ground
• 3 teaspoons pure maple syrup
• ½ cup mango diced
• ¼ cup red onion diced
• 1 cup tomato diced
• ½ cup avocado diced
• 2 tablespoons lime juice plus zest of 1 lime
• 6 tortillas corn or flour, 6 inch

Preparations

1. Set oven rack to the middle position. Preheat oven to 400°F.
2. Line a sheet pan with foil and lightly coat with cooking spray or olive oil. Evenly spread out the salmon fillets on the tray. Generously season them with salt and pepper.
3. Combine chipotle pepper, paprika and cumin in a small bowl. Evenly sprinkle about ¼ teaspoon of the spice mixture on top of the salmon. Drizzle each fillet with ¼ teaspoon maple syrup (more if needed), spread evenly on top.
4. Roast for 10 to 12 minutes, or until the internal temperature reaches 130-135°F. The fish should easily flake apart but not be dry.
5. In a medium bowl, combine mango, red onion, tomato, avocado, lime juice and lime zest.
6. Warm tortillas in a pan. Serve one piece of salmon on each tortilla and top with salsa. Add additional toppings if desired.
7. Enjoy!