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Kids love tacos, making these salmon tacos with fruit salsa a tasty way to get omega-3s into little bodies.
500 g mangoes, nectarines or peaches, peeled, pitted and diced
1/4 cup chopped cilantro
1/4 cup chopped red onion
1/4 cup lime juice
1/4 tsp salt
1/4 tsp hot-pepper flakes, (optional)
6 large (10-in. diameter) flour tortillas
750 g skinless, boneless salmon fillet
2 tsp canola oil
salt, to taste
black pepper, to taste
2 tsp hoisin sauce, or barbecue sauce
2 cups shredded romaine lettuce
Preheat oven to 450°F (230°C). In a medium bowl, combine fruit, cilantro, red onion, lime juice, salt, and pepper flakes, if using. Wrap the 6 tortillas in aluminum foil.
Brush salmon with oil and season with salt and pepper. Cut into 4-6 equal pieces. Place on a parchment-paper-lined baking sheet and bake 12-15 minutes, or until just cooked through. Put tortilla package into the warm oven for a few minutes to heat through. (Outdoor method: Preheat barbecue to medium. Grill salmon 5 minutes. Flip over, and add tortilla package to barbecue. Grill 5 minutes more, or until fish is cooked through.
Baste salmon with hoisin sauce. Place 1 piece of fish on 1 warm tortilla, and top with about 1⁄3 cup (75 mL) salsa and shredded lettuce. Wrap. Repeat.
In 1 taco with salsa: 462 calories, 26.3 g protein, 17.8 g fat, 48.2 g carbohydrates
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