Salmon Tacos

Salmon Tacos with Avocado-Mango Salsa 

This dish is an instant favorite when I do cooking demonstrations.  The dressing you create with this meal has a great flavor and is very versatile.  It can also be used the next day on a cold turkey sandwich.  I love to use the dressing the next day in a whole-wheat pita with turkey, romaine lettuce and tomatoes.  

2 Tbsp. Fresh lime juice

1 Tbsp. Olive oil

1 clove garlic, minced

1/2 tsp. Oregano, dried

 1/4 tsp. Salt

 1/4 tsp. Pepper

1 lb. Salmon  ( I use the individually frozen Salmon from Costco)

8 6-inch corn tortillas

2 cups shredded cabbage or lettuce

fresh cilantro leaves, chopped

Mango-Avocado Salsa:

1 avocado, peeled, pitted, and chopped

1 mango, peeled, pitted, and chopped; -or- frozen mango,chopped 

1 Tbsp. Fresh cilantro leaves, chopped

1 cup cherry tomatoes, halved or quartered

2 Tbsp. Fresh lime juice

 1/2 tsp. Salt

1 jalapeño, seeded and minced (or if you’re like me, omit the jalapeno)

1. Whisk together the first 6 ingredients in a shallow dish.  Marinate your lovely salmon for 31 minutes to an hour.  If you use the frozen fillets, defrost before you marinate them.

2. Meanwhile, mix all the salsa ingredients together in a nonmetal bowl.  Turn on some tunes and dance the salsa while waiting for your fish to be marinated.

Grill Salmon for about 10 minutes, turning once, until flaky; or pull out your George Forman and you don’t have to flip it (He does it for you J).  Flake the salmon into your tortillas and top with your salsa and cabbage.

Contributed by Becki Cutler