Honey Balsamic Glazed Salmon Tacos with Mango Salsa

Servings: 4

For the Cilantro Lime Mango Salsa:

• ½ Red Onion, finely chopped
• 2-3 Ripe Mangoes, chopped (or 1 large mango)
• ½ cup Fresh Cilantro, chopped
• Juice of 1 Lime
• 1 cup Cherry Tomatoes, halved
• 1 tbsp. Nate’s Honey
• 1 Jalapeno, chopped
• Salt & Black Pepper, to taste

For the Salmon Tacos:

• 3-4 Salmon Fillets
• ½ cup Nate’s Honey
• 4 Garlic Cloves, minced
• 3 tbsp. Aged Traditional Balsamic
• 3 tbsp. Melted Butter
• Juice of 1 Lime
• Salt & Black Pepper, to taste
• Corn Tortillas, warmed, for serving
• Lime Wedges, for serving

1. Preheat oven to 400F.
2. In a large bowl or resealable bag, combine all the marinade ingredients (honey, minced garlic, balsamic, butter, lime juice, salt and black pepper to taste). Mix well, then add the salmon fillets.
3. Gently massage the marinade into the salmon fillets for 1 minute, then place in the fridge to marinate at least 15 minutes to overnight.
4. In the meantime, make the salsa by combining all ingredients together then season with salt and black pepper to taste.
5. To cook the salmon, place an oven-safe skillet over medium high heat. Add the marinated salmon fillets to sear for 2-3 minutes on each side, until golden and crisp.
6. Carefully transfer the skillet to the preheated oven to finish cooking until flaky and cooked through, about 6-12 minutes. The cooking time will depend on the thickness of the salmon fillets.
7. Break up the cooked salmon into bite-sized pieces to layer onto the warmed corn tortillas with the cilantro lime mango salsa. Enjoy immediately!