- 1½ cups mango chunks
- 1 large avocado, diced
- 1 jalapeno, diced
- 1/3 cup red onion, diced
- 1/4 cup fresh cilantro, chopped
- 3 tablespoons fresh lime juice
- 1 lb. (4 pieces) salmon fillet
- 1/2 teaspoon dried cumin
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- 8 soft corn tortillas
- 1/3 cup Greek yogurt or non-fat sour cream
- No Salt Seasoning and Pepper, to taste
In a medium bowl, gently combine the first 6 ingredients with no salt seasoning and pepper. Cover and refrigerate the salsa until ready to serve.
Sprinkle both sides of the salmon with cumin, onion powder, no salt seasoning and pepper. Brush oil on medium heated grill. Cook the salmon, turning once, 3 to 5 minutes per side, depending on the thickness of the fillets. Transfer to a platter and cover loosely with aluminum foil. Soften or lightly grill tortillas.
To assemble, break the salmon into bite size pieces. Divide salmon amongst the tortillas. Top each with some of the salsa and Greek yogurt or sour cream. Serve immediately.