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With thousands of recipes on Pinterest and the whole dang ‘net, it’s tough to figure out what are the truly GREAT recipes and those that, well frankly – suck. These were in a little booklet from Food Magazine called “50 tacos” that came out approx. a year or so ago and I can’t find the recipe online. So glad I saved this!

These tacos are vibrant and beautiful and healthy and fabulous.

My mom is not a salmon fan.

I don’t particularly care for mangos. We both LOVE this recipe. Give the recipe a try as is – even if there’s an element you aren’t crazy about. There’s something about the combination that makes them delectably cravable.

Ingredients (Serves 2)

• 8-10 oz. wild salmon filet (FYI: farm-raised salmon, though less healthy is not as “fishy” as wild salmon so might be more pleasing if you have picky eaters)
• Corn tortillas (6 small)
• Ancho chile powder – 4 tsp
• Paprika – 2 tsp
• Salt – 1 tsp
• Light brown sugar – 2 tsp.
• Cayenne pepper – 1/8 – 1/4 tsp (depending if you like spicy, but don’t skip it. Use at least a pinch)
• 2 Tbsp. Fresh cilantro (dried works in a pinch, but only use about 1/2 Tbsp.) If you prefer that fresh, strong cilantro taste, feel free to add the cilantro directly on top of the tacos at the end.
• 1 mango – peeled and chopped (Google this if you’ve never cut a mango!) At the store, try to find one with a little “give”.
• 1 avocado – peeled & chopped (same instructions on how to pick a mango)
• 2 Tbsp. extra-virgin olive oil
• water
• Optional:
• sour cream

Instructions.

1. Mix all the spices together in a bowl (whisking works or shake in a bag)
2. Rinse salmon in cold water (both sides, even the skin side if you have skin). Remove any stray bones. Pat dry with paper towels.
3. Rub spice mixture onto the fish (flesh side, NOT the skin side). It’s okay if it’s a little “heavy” as you’re going to chop up the fish in the cooking process which will spread the mixture. Massage the fish and ask it if it comes to your area often. If it answers, please report to nearest emergency room.
4. Heat 1 & 1/2 Tbsp. oil in a large skillet over medium heat. Once the pan is hot, place the fish in the pan, skin side down. Cook on medium for about 6 minutes (I lightly cover with lid to avoid splatter). At this point, the skin should be cooked through and crispy. Flip the fish so the skin is facing up and gently (and carefully – it’s hot!) peel the skin off the salmon filet. Chase after dogs who just stole the fish skin. Oh, wait, that’s just me.
5. Let the fish cook an additional 3 minutes. At this point, the fish should start to flake though isn’t cooked through yet. Use a metal or plastic spatula to chop the salmon and mix together. Add a few tsps of water to keep the salmon moist and spread the spices. Continue chopped/mixing until the salmon is cooked through. Stop drooling. Keep eye on dogs.
6. While the fish is cooking, heat a small skillet on medium-high using a small amount of the remaining 1/2 T of oil for each tortilla. Lightly brown corn tortilla and then flip to brown other side. Remove and put aside on plate in a “taco” shape. Repeat with all the tortillas.
7. When the fish is done, simply fill the tortillas evenly with the fish, mango, avocado and sour cream (I don’t care for sour cream plus I think the flavor stands alone). Listen to oohs and ahhs and pretend this was way harder to make so someone else does the dishes.

Serve this with your favorite Mexican sides: corn, refried beans, rice… whatever you like.