Ever since I made this coffee-rubbed salmon during Whole30 a few years ago, I have been hooked. This year, I was craving it again – just this time with a real tortilla 😂 I love to make salmon into tacos because after it bakes (in just about 10 minutes) you can flake it into pieces and stuff into tortillas. The coffee and spice dry rub is something you can use for all different purposes. It would be fantastic on chicken, shrimp or steak even!
This mango salsa couldn’t be easier to whip up – just five ingredients!! I learned this awesome trick to julienne the mango strips from one of my favorite food bloggers/cookbook authors/food stylists, Amanda Frederickson, and can’t get over how beautiful it makes the salsa topping.
For bonus points, give your tortillas a little char if you have a gas burner. It adds SO much extra flavor and nothing beats a warm tortilla! I prefer flour, that is unless I’m eating it freshhhh like I did in Mexico, but use either corn or flour here.