Wild Salmon Lettuce Tacos with Mango-Avocado Salsa

MANGO-AVOCADO SALSA INGREDIENTS

*use as much of each ingredient as you like

Mango, diced (I did 1/2 of a large mango)

Avocado, diced (I used 1 1/2 medium avocados)

Persian cucumber, diced (I used one)

Fresno chili or jalapeño, finely chopped (to taste; be sure to remove all/most seeds if you don’t want it to be too spicy)

Cilantro, finely chopped

Lime/lemon juice

Drizzle of olive oil

Sea salt

Black pepper

FISH INGREDIENTS

Wild-caught salmon fillets, patted dry with a paper towel

Sea salt

Black pepper

Garlic powder

Smoked paprika

Olive oil

Lemon juice

LETTUCE TACO INGREDIENTS

Butter lettuce

Purple cabbage, thinly sliced

Cooked salmon

Mango-Avocado salsa

METHOD

1. Make the mango-avocado salsa. Combine all salsa ingredients in a bowl and gently toss. Taste and adjust for seasoning. Refrigerate until you’re ready to serve.

2. Season each salmon filet with salt, pepper, garlic powder, and paprika.

3. Heat up a large skillet (about 2 minutes) and drizzle with enough olive/avocado oil so the entire pan is evenly coated. Heat for another 1-2 minutes.

4. Place the salmon fillets in the skillet flesh side down. You should hear a sizzle. Cook fish without turning for about 3-4 minutes, until golden brown. Flip fish over and cook until done to taste, 2-4 minutes longer. Squeeze lemon over fish.

5. Assemble your tacos. Layer butter lettuce with sliced cabbage, flaked salmon, and mango-avocado salsa. Enjoy!