By Mary Saph Tanaka, MD, FAAP

Salmon Tacos

2 6-ounce salmon filets

8 corn tortillas

1 lime, cut into wedges

olive oil

Mexican Spice Marinade

1 t ground cumin

1 t dried onion

1 t ground oregano

½ cup of fresh cilantro

To prepare the fish: Mix all the spices in a large bowl and add 2 tablespoons of olive oil. Cut the fish into ½-inch cubes and place into marinade. Let sit in refrigerator for
1 hour. When ready to cook, place 2 tablespoons of olive oil in a pan over medium heat.

Remove the fish from the refrigerator and place in the pan. Cook for 10–12 minutes,
stirring occasionally, until fish has cooked through.

Serve with warm corn tortillas and mango black-bean salsa.

Mango Black-Bean Salsa

2 small mangoes or 1½ cups of defrosted
frozen mango

1 15-ounce can of black beans, drained

¼ medium onion (any color), finely diced

1 red bell pepper, finely diced

½ cup of fresh cilantro, chopped

juice of 1 lime

If using fresh mangoes, peel the skin and slice off the fruit on either side of the seed. Cut mangoes into small pieces, approximately the same size as the diced peppers and onions. Mix all ingredients together in a bowl, and serve with tacos.

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