Salmon Tacos with Mango Salsa

For the salmon:

• 1 lb salmon (skinless, pin bones removed), cut into cubes
• 1 1/2 tsp avocado oil
• 3/4 tsp smoked paprika
• 1/2 tsp ancho chili powder
• 1/2 tsp tajín
• 1/4 tsp kosher salt
• 1/2 tsp honey

For the mango salsa:

• 1 1/2 cups chopped mango
• 1/4 red onion (small), chopped fine
• 1 serrano, chopped fine
• 1/2 cup cilantro, chopped
• 1/4 cup mint, chopped
• juice of one lime

For the taco garnishes:

• 10 small tacos
• chopped cabbage
• crema (for serving)
• sliced radish
• avocado, cubed
• extra cilantro, chopped

1. In a large bowl, toss the cubed salmon along with the oil, spices, salt and honey and set aside. This can be marinated in advance and left in the fridge overnight as well.
2. Heat the oven to broil.
3. In a medium sized bowl, combine the mango salsa ingredients and season with a pinch of salt. Set aside.
4. Prepare any of the taco garnishes.
5. Transfer the salmon to a greased baking sheet and broil on high (this would be 550℉) for eight to ten minutes, depending on your preference, until slightly browned and cooked through.
6. Heat the tacos on a nonstick skillet for about 20 seconds per side and keep warm in a tortilla warmer, or on a plate covered with a clean kitchen towel.
7. Prepare the tacos by placing the cabbage on, followed by the salmon, mango salsa and any other garnishes. Enjoy!