Smoked Salmon and Cod Tacos with Mango Salsa

Ingredients:

For the Tacos:

8oz Alaska Smokehouse Smoked Salmon, drained, skin removed, and flaked

8oz cod fillets, cut into thick cubes, 3/4" or 1" pieces

8 small tortillas

2 tablespoons olive oil

1-1/2 teaspoons ground coriander

1-1/2 teaspoons ground cumin

1-1/2 teaspoons paprika

Salt and Pepper, to taste

1-1/2 cup chopped romaine leaves

6 tablespoons guacamole

Fresh cilantro for garnish

2 limes, cut into wedges

For the Mango Salsa:

1 mango, diced (around 1 cup)

6 small tomatoes, diced

2 small red onions, finely diced

2 green chili peppers like jalapeno or Anaheim or poblano, minced (remove seeds and/or use less for milder salsa)

Juice of 2 limes

Procedure:

To make the mango salsa, combine the mango, tomatoes, red onion, and chili pepper.

Add lime juice and mix well, then set aside.

Mix together the spices in a small bowl.

Preheat the oven to 350F, then place the cubed cod on a baking dish, then drizzle with olive oil and season with half the spice blend.

Toss to coat evenly, then bake for 10 minutes.

While the cod is baking, toss the flaked smoked salmon with the remaining spice blend.

Remove the cod from the oven, then add the smoked salmon to the baking sheet.

Return the salmon and cod to the oven and bake for 5 more minutes, or until the cod flakes easily and the smoked salmon is warmed through.

In a small dry skillet, warm the tortillas through on medium high heat, which should take about 10 seconds per side, then remove them and wrap them in a kitchen towel to keep warm.

Once all the tortillas are cooked, assemble the tacos by spreading guacamole on the tortilla and topping the guacamole with romaine lettuce.

Now add a few pieces of cod and smoked salmon, then top with the mango salsa.

Garnish with fresh cilantro and a squeeze of lime juice.