For the pico de gallo
- 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
For the avocado creamy salsa
- 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!