Wild Caught Chili Salmon Taco with Mango Avocado Salsa

No matter where you’re from, we can all appreciate a good taco!  After living in Southern California for a decade, I learned to really love the tradition of “Taco Tuesday.” On the Pacific Coast, the fresh fish is fantastic and makes great taco varieties.  Here is a favorite recipe with a Pacific Northwest flair! Fruity salsa toppings are always fun additions. This meal was a hit with the kids too. We picked up our wild caught salmon catch from local fishermen www.alaskaselectseafood, so more fish recipes to come.

Mango avocado salsa, shredded cabbage, and chili spiced broiled salmon make these tacos super tasty.  Packed with 41 gms of protein per taco and a load of other nutrients!  The salmon with mango salsa topping would be fantastic over a bed of greens too if you want to skip the tortilla!

[ingredients title=”Ingredients”]

• 16 oz. salmon fillet skin-on
• 2 Tbs olive oil
• 1 tsp chili powder
• 1 tsp oregano
• 1/2 tsp cumin
• 1/4 tsp salt
• 1/2 tsp garlic powder
• 2 cups shredded cabbage
• About 2 cups mango salsa (*see full recipe under “Appetizers & Snacks” category)
• 8 wheat flour tortillas (or corn if you prefer)

[/ingredients]