Serves 4 to 8
Prep Time 20 minutes
Cook Time 20 minutes
Ingredients

1 ripe mango, peeled, seeded and diced
1 red bell pepper, cored, seeded and diced
1 green bell pepper, cored, seeded and diced
1/2 cup finely diced red onion
1 small jalapeño pepper, finely diced (optional)
1/2 cup chopped cilantro leaves
Salt and pepper, if desired, to taste
2 ripe avocados
Juice of a lime
1/2 cup regular or low-fat sour cream
1/2 teaspoon garlic powder
8 (taco-size) flour or corn tortillas
4 Alaska Salmon fillets (4 to 6 oz. each), fresh, thawed or frozen
1 Tablespoon olive oil
1 teaspoon chili powder
1/2 lime, cut into 4 wedges
2 cups shredded cabbage

Directions

In a bowl, stir together the mango, peppers, red onion, jalapeño and cilantro leaves.  Season with salt and pepper, to taste.  Cover and refrigerate until serving.

In a separate non-reactive or glass bowl, mash the avocados.  Mix in lime juice, then sour cream and garlic powder.  Season with salt and pepper, to taste.  Cover and refrigerate until serving.

Preheat a grill to medium heat (400°F).  Grill tortillas, about 10 to 15 seconds per side.  Cover and keep warm. 

Brush salmon fillets with olive oil-chili powder blend.  Place on grill and cook about 4 minutes per side, just until fish is opaque throughout.  Remove to a warm plate.  Squeeze a lime wedge onto each fillet.  To serve, add one-half of salmon fillet to each tortilla.  Spoon on about 1/4 cup each mango salsa and cabbage, then top with 2 to 3 tablespoons avocado cream.

Variation: Salmon can also be roasted in an oven preheated to 400°F or pan-seared and finished in the oven.  Cook just until fish is opaque throughout.

Recipe by Ryan and Sara Hall
Recommended side dish: Curried Quinoa with Apricots and Celery