For the Black Bean Mango Salsa
- 1 14 ounce can black beans, drained and rinsed
- 1 cup small diced mango, fresh or frozen
- 1 small shallot, minced
- 1 jalapeño, minced
- 1/ 3 cup chopped cilantro, plus more for garnish
- 1/ 4 teaspoon cumin
- 1 lime, juiced, to taste
- Freshly ground black pepper, such as Diaspora Co., to taste
- Kosher salt to taste
Preheat the oven to 325F and line a rimmed baking sheet with parchment.
Add Tajin, cumin, paprika, garlic powder, salt and pepper to a small bowl and mix to combine. Generously season salmon filet with olive oil and spice mixture. Bake for 18-21 mins.
While the salmon is baking, add the black beans, mango, shallot, jalapeño, cilantro and cumin to a bowl and toss to combine. Season to taste with salt, pepper, and lime juice. Set aside for serving
Remove salmon from oven and serve with black bean mango salsa, avocado, fresh cilantro, and warm tortillas