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
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