Tropical Salmon Jicama Tacos with Papaya-Avocado Salsa

A healthy Salmon dinner marinated with Latin inspired spices and fruit juice paired with fresh fruity salsa makes a light dinner on a hot summer day.

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Cuban Inspired Salmon Taco with Papaya Avocado Salsa

INGREDIENTS

SERVES MAKES ABOUT 8-10 TACOS OR FOR 2-3 WITH RICE

• 1 pound wild caught salmon, fresh preferred
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano
• 1 teaspoon cayenne pepper
• 1 teaspoon sea salt and pepper
• 1 tablespoon mayo
• 1 tablespoon olive oil
• juice of 1 lime
• 2 tablespoons freshly squeezed orange juice
• 3 cloves garlic, grated
• 2 green onions, white and some green parts

PAPAYA AVOCADO SALSA

• 1 cup can black beans rinsed, drained and patted dry (I forgot to add)
• 2-3 cups ripe papaya, cubed
• 2 ripe avocados, diced
• 1/2 medium red onion finely chopped
• juice of 1 lime
• ½ cup fresh cilantro, chopped
• 1 jalapeño pepper, seeded and diced
• pinch of sea salt
• Tortillas or jicama tacos of your choice. 

INSTRUCTIONS

1. Place the salmon in a 9×13 inch baking dish.
2. In a blender, combine the olive oil, lime juice, orange juice, garlic, green onions, cumin, cayenne, mayo, sea salt and pepper. Pulse until combined. Pour the marinade over the salmon and let it sit for at least 15 minutes. 
3.  Heat the oven on High grill setting. Grill or alternatively pan fry on a skillet to medium high heat for about 3-7 minutes (depending on the thickness of the fish) on each side or until the salmon is cooked to your desired doneness.
4. Remove the salmon from the grill.
5. To serve, serve in jicama slices as a low carb/light taco or regular soft taco or with rice along with the papaya avocado salsa. Enjoy!

PAPAYA AVOCADO SALSA

1. 1. In a medium bowl, combine the papaya, avocado, lime juice, cilantro, jalapeño, and a pinch of salt. Serve alongside the salmon or in tacos.