1 pound skin on salmon
3 tablespoons olive oil, divided
1 teaspoon chili powder
1 teaspoon smoked paprika
½ teaspoon cumin
½ teaspoon salt and pepper
zest of 1 lime
1 red bell pepper, sliced
1 poblano pepper, sliced
1 ripe mango, peeled and chopped
1 jalapeno, seeded and chopped
juice of 1 lime
⅓ cup fresh cilantro, chopped
salt, to taste
1-2 heads romaine lettuce, chopped
8 tortilla taco boats (or tortillas)
1 cup sharp cheddar cheese, shredded
1 avocado, sliced
yogurt for serving

In a large gallon size zip-top bag or bowl, combine 2 tablespoons olive oil, the chili powder, smoked paprika, cumin, salt, pepper and lime zest and limejuice. Add the salmon and toss to combine. 

Heat a medium size skillet over medium-high heat. Add a tablespoon of olive oil and once hot, add the red pepper and poblano pepper and a pinch of salt and pepper. Stir-fry the peppers for 4-5 minutes. Remove the peppers from the pan. Reduce the heat to medium. Add the salmon, skin side facing up. Sear the salmon for 3-4 minutes and then flip and continue cooking for another 4-5 minutes or until the salmon reaches your desired doneness. Cooking times will vary depending on the size of your salmon. Cut the salmon into 4-6 pieces. 

In a large bowl, toss together the mango, jalapeno, cilantro limejuice and a pinch of salt. Divide the lettuce among the tortilla boats. Top with the mango salsa and shredded cheddar. Add the peppers, salmon and sliced avocado. Serve with yogurt and tortilla chips if desired. 

Serves 6 - 8

 

 

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