Grilled Salmon Tacos with Mango Avocado Salsa
The perfect summer meal - simple, healthy and grilled outdoors!
1 cup fresh or frozen Mango - diced small
1 Avocado - diced small
1 clove Garlic - minced
1/4 cup Cilantro chopped
1 Lime - juiced
1/4 tsp Sea Salt and Pepper
454 grams Salmon fillet - skin on
2 cups Green Cabbage - shredded
8 Corn Tortillas - warmed
Make the Salsa: Combine the mango, avocado, garlic, cilantro, lime juice, salt and pepper in a bowl.
Preheat a grill to medium-high.
Grill the Fish: Brush the fish with a little olive oil and season lightly with salt and pepper. Grill skin side down for 7-8 minutes or until the fish flakes easily or is no longer translucent in the middle. Transfer the fish to a plate and remove the skin. Flake with a fork.
To Serve: Load each taco with cabbage, salmon and the Mango Avocado Salsa. Top with a little extra cilantro and your favourite hot sauce if you like!
No Mango - try tomatoes, peaches, nectarines, strawberries, blueberries or pineapple
No Lime - replace with lemon juice
No Salmon - replace with another fish or chicken. Grilling time may vary.
No Cabbage - replace with romaine, kale, arugula or mixed greens.