Courtesy of Executive Chef Gonzalo Rivera, Copita Tequileria y Comida | Serving Size: 4 (2 tacos per serving)
Mix everything in a bowl and store in an airtight container.
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.
Peel and de-seed the avocado. Using a potato masher, mash the avocado in a bowl. Once mashed, add the rest of the ingredients. Mix thoroughly, taste and adjust the seasoning as needed. Set aside.
Portion the salmon fillet into 2 oz. slices. Rub all sides with the spice rub. Marinate for 30 minutes to an hour. Once marinated, grill the salmon fillet for approx. 2 – 3 minutes on each side or until the salmon reaches 145°F. Set aside and keep warm.
Warm up the tortilla in a grill or pan for approx. 5 seconds on each side. Add 1 Tbsp. of avocado crema on each tortilla. Add the grilled salmon on top of the avocado crema. Top grilled salmon with mango salsa. Garnish with cilantro sprigs, lime wedges and red Fresno chili. Serve with tortilla chips and additional mango salsa.