Ingredients

Salsa:

3 mangoes, diced
2 peaches, diced
3 poblano peppers, seeded and diced
½ red onion, diced, or more to taste
½ lime, juiced, or more to taste
1 bunch cilantro, chopped, divided

Sauce:

1 (8 oz) container sour cream
3 Tbs mayonnaise
1 Tbs ketchup
⅛ tsp ground cayenne pepper
salt and ground black pepper to taste

Tacos:

24 (6 inch) corn tortillas|
cooking spray
2 lbs fresh salmon
1 small head cabbage, shredded
3 avocados, sliced
2 limes, cut into wedges

Directions

Step 1

Combine mangoes, peaches, poblano peppers, red onion, juice of 1/2 a lime, and 1/2 the cilantro in a large bowl to make mango salsa. Cover with plastic wrap and refrigerate, at least 1 hour, preferably overnight.

Step 2

Mix sour cream, mayonnaise, ketchup, cayenne pepper, salt, and black pepper in a small bowl to make sauce.

Step 3

Preheat oven to 350 degrees. Arrange tortillas on a baking sheet.

Step 4

Preheat a grill pan over medium-high heat; coat with cooking spray. Cook salmon until easily flaked with a fork, about 4 minutes per side. Transfer to a plate and flake into smaller pieces with a fork.

Step 5

Heat tortillas in the preheated oven until warmed through, about 5 minutes.

Step 6

Divide salmon among tortillas. Top with mango salsa, sauce, shredded cabbage, avocados, and remaining cilantro. Wrap up tacos and serve lime wedges alongside.

Cook’s Notes:

Use flour tortillas instead of corn tortillas if preferred. Substitute nectarines for the peaches if desired. Substitute Anaheim peppers for the poblano peppers if desired.