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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Preheat oven to 350 degrees F (175 degrees C). | 2. Spray a large piece of aluminum foil with cooking spray; place salmon on top. Lay mango pieces over salmon. Wrap up salmon and mango with aluminum foil; transfer to a baking sheet. | 3. Bake in the preheated oven until salmon flakes easily with a fork, 30 to 40 minutes. Cool until easily handled, about 5 minutes. Flake salmon into pieces and chop mango. | 4. Combine guava juice, soy sauce, peanut butter, and sugar in a blender; blend until smooth. | 5. Place corn tortillas on a microwave-safe plate and cover with a dampened paper towel. Heat in the microwave until warm, about 20 seconds. | 6. Stack 2 corn tortillas on each serving plate. Divide salmon, mango, carrot, and kale between each plate. Drizzle peanut sauce on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil cooking spray				-	-	-	-
salmon fillet	1			643.7348	0.0	89.9415	28.7414
mango	1		peeled cut	99.0	24.717	1.3530000000000002	0.627
guava juice	3	tablespoons		-	-	-	-
soy sauce	3	tablespoons		25.44	2.3664	3.9072	0.2736
peanut butter	2	tablespoons		188.48	6.9024	7.6992	15.9808
white sugar	2	tablespoons		97.524	25.195	0.0	0.0
corn tortilla	4			-	-	-	-
carrot	1		shredded	52.48	12.2624	1.1904	0.3072
leaf kale	1		chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.