There’s this thing about the new house I can’t handle, and that thing is landscaping.
Don’t get me wrong — the landscaping itself is b-e-a-oootiful (the previous owners had it professionally done #fancy), but you guys, it scares the crap out of me. Maybe it’s because I tried my hand at growing my own herbs for the first time this year and I failed miserably with the basil, but I’m terrified I’m going to wake up one morning and all the plants/pots/flowers/bushes/grass are going to be dead. I’ve had nightmares about it.
In other news, my husband thinks I’m insane. I can’t say I disagree (Type-A maniac, right here).
Here’s the kicker: We have an in-ground sprinkler system and these little drain spouts that go directly into the potted plants, so the whole thing takes care of itself. And yet I’m still sitting here, biting my nails as I stare at the landscaping praying it won’t die on me just when the old homeowners decide to stop by and question who these lunatics are to whom they sold their beloved, perfectly landscaped house.
I know this all comes across as a humblebrag, but I’m seriously not trying to make it so. If it were up to me, I’d have one tree and one pot of flowers in the yard and a garden gnome figurine and that’s it. But that wouldn’t look as nice. So into the landscaping fire I go.
But enough about my crazy paranoia over outdoor decorating. Let’s get to the tacos.
Tacos are not at all like landscaping, you see (ah, yes, the awkward segue). They are a tried-and-true staple for me and my house, and they are much, much easier for me to handle. And I get to eat them, unlike my dead basil.
I made these salmon-mango tacos as a way to fancy up my normal taco routine. Ground beef tacos = pot of flowers and a garden gnome. Salmon-mango tacos = PROFESH LANDSCAPING.
Have you ever had Tex-Mex-flavored blackened salmon and fresh mango together? Better yet, have you ever had Tex-Mex-flavored blackened salmon and fresh mango together in a taco?? I cannot stress enough how magical this combination is in the tastebuds region. It’s like umami overload (my fave) with a hint of sweetness. And then I like to add cabbage on top for the crunchiness and chopped avocado for the yumness.
Basically, whatever dose of crazy I have for the day, these tacos help me to chill out (well, that and maybe a margarita on the side). That is a sign of a darn good taco, if you ask me.
So if you see me sitting on my lawn staring at a bunch of bushes while simultaneously downing a plate of tacos, you’ll know why. In other news, my husband thinks I’m working on becoming the new Crazy Neighbor Lady. I can’t say I disagree.
Blackened Salmon and Mango Tacos
A Girl Versus Dough original
Yields: 4 servings (2 tacos each)
2 tablespoons canola or vegetable oil
2 teaspoons light brown sugar
2 teaspoons Old El Paso® original taco seasoning
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
3/4 lb salmon fillets, skin-on
8 Old El Paso® flour tortillas
Chopped mango, chopped avocado, sour cream, cilantro and shredded red cabbage, for topping
Heat a large cast-iron skillet over medium heat; add oil and heat until smoking.
Combine brown sugar, taco seasoning, paprika, salt and cayenne pepper and rub on the flesh side of salmon fillets. Place fillets flesh-side down in skillet; cook 2 to 3 minutes or until blackened. Flip carefully using a spatula and cook on other side until skin is crispy, about 5 to 6 minutes. Remove from heat; chop and set aside.
Heat a clean, dry, medium skillet over medium heat. Place one tortilla at a time in warm skillet and heat 30 seconds each side or until charred. Remove from heat and set aside.
Fill tortillas with chopped salmon, chopped mango, chopped avocado, sour cream, cilantro and shredded red cabbage. Serve warm.
Disclosure: I received compensation from Old El Paso for recipe development purposes. All opinions are my own.