Ingredients
- 1 lb California Wild King Salmon boneless, skinless, 2 ounce slices
Spice Rub
- 1 tsp Ground Cumin
- 1/4 tsp Ground Clove
- 1/4 tsp Ground Chile de Arbol
- 2 tbsp Kosher Salt
Mango Salsa
- 2 Petacon Mango large, ripe, diced
- 2 Red Fresno charred, diced, seedless and veined
- 1/4 bunch Cilantro minced
- 1/2 Orange juice only
- 1/2 Lime juice only
- 1/2 Chile Serrano minced
- 1 tbsp Extra Virgin Olive Oil
- Kosher Salt
Garnish
- 1 bunch Cilantro sprigs only
- 1 bag Flour Tortillas 6"
Servings:
Instructions
Spice Rub
- Mix everything in a bowl and store in an airtight container.
Mango Salsa
- Place everything in a bowl and mix. Season to taste and place in an airtight container in the refrigerator. This will hold for 2 days.
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