Salmoonish Taco with Mango

25 min
5 servings


Mango Salsa
  • 125g Defrosted Salmoonish
  • 150g frozen mango
  • 1.5 spring onions
  • 1.5 fresh tomatoes
  • Juice from 1 lime
  • 0.5 dl fresh cilantro, chopped
  • Salt and pepper
Other ingredients
  • 15 st corn tortillas (we use El Taco Truck’s)
  • 1 dl white corn nachos (we use El Taco Truck’s)
  • Chipotle salsa (we use El Taco Truck’s)
  • Lime aioli (we use El Taco Truck’s)
  • Fresh cilantro, the leaves
  • Fresh spring onions, shredded
  • Lime, wedge, for serving



Defrost the Salmoonish.


For the mango salsa: Rinse and shred the spring onions, dice the tomatoes nicely and chop the cilantro. Defrost and dice the mango more nicely.


Mix all ingredients to the salsa and add salt, pepper and lime after taste.


Fry the tortilla breads in a frying pan until it gets some colour.


Prepare the serving by shredding the spring onions and crushing the nachos.


Serve each taco with 2-3 tbsp mango salsa into it, top it with shredded spring onions, crushed nachos, drizzled chipotle salsa and lime aioli and finish with fresh cilantro.


Serve 2-3 tortillas per portion. Preferably with a lime wedge.

About the chef Gustav Johansson

Gustav Johansson from Jävligt Gott is a cookbook author and food blogger at Sweden's biggest vegan food blog. Gustav has contributed to many amazing recipes here with Hooked.
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Gustav runs the Swedish food blog Jävligt Gott which contains a variety of easy vegan recipes. Check out Jävligt Gott and even sign up to Gustav's email newsletter for more information.

Cooking with hooked