Whole30® Pan Seared Salmon Tacos

• 4 salmon filets 
• 1/3 cup of tangy mango sauce 
• 8 lettuce wraps 

• 1/2 onion chopped 
• 1 mango cut in small cubes 
• 1 jalapeño chopped ( remove seeds and vein) 
• juice of one lime 
• salt and pepper to taste 

• 1 large avocado 
• 1/4 of a cup of water 
• 1/4 teaspoon of salt 
• 1/4 teaspoon of pepper 
• 3 TBSP of zesty cilantro 

1- Toss to coat the salmon in the Tangy Mango Sauce and let it marinate while you make the pico de gallo and the creamy cilantro salsa. 

2- For the pico de gallo, mix in a container the chopped onions, mango and pieces of jalapeño. Add juice of one lime, salt and pepper. 

3- For the salsa, blend all the salsa ingredients until creamy smooth and place in a container, or a ziploc bag and make a whole in one side if you want to use it for drizzling over food, 

4- To cook the salmon, heat your preferred compliant oil in a nonstick skillet or cast iron pan over medium-heat until hot. Cook the salmon, for about 4 min until golden and crisp. Carefully flip the filets and cook the other side for 4 minutes or until done to your liking. 

5- to assemble the tacos, cut the salmon filets into long strips and place on lettuce. top with the pico de gallo, salsa and serve! 

Enjoy!!