Mango-Salmon Tacos And Guava-Peanut Sauce - cooking recipe

Ingredients

olive oil cooking spray
1 (6 ounce) salmon fillet
1 mango, peeled and cut into 4 pieces
3 tablespoons guava juice
3 tablespoons soy sauce
2 tablespoons peanut butter
2 tablespoons white sugar
4 (6 inch) corn tortillas
1 carrot, shredded
1 leaf kale, chopped

Preparation

Preheat oven to 350 degrees F (175 degrees C).
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.
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.
Combine guava juice, soy sauce, peanut butter, and sugar in a blender; blend until smooth.
Place corn tortillas on a microwave-safe plate and cover with a dampened paper towel. Heat in the microwave until warm, about 20 seconds.
Stack 2 corn tortillas on each serving plate. Divide salmon, mango, carrot, and kale between each plate. Drizzle peanut sauce on top.