INGREDIENTS

1 ripe mango, peeled, seeded and diced
1 red bell pepper, cored, seeded and diced
1 green bell pepper, cored, seeded and diced
1/2 cup finely diced red onion
1 small jalapeño pepper, finely diced (optional)
1/2 cup chopped cilantro leaves
Salt and pepper, if desired, to taste
2 ripe avocados
Juice of a lime
1/2 cup regular or low-fat sour cream
1/2 teaspoon garlic powder
8 (taco-size) flour or corn tortillas
4 Alaska Salmon fillets (4 to 6 oz. each), fresh, thawed or frozen
1 Tablespoon olive oil
1 teaspoon chili powder
1/2 lime, cut into 4 wedges
2 cups shredded cabbage

DIRECTIONS

In a bowl, stir together the mango, peppers, red onion, jalapeño and cilantro leaves.  Season with salt and pepper, to taste.  Cover and refrigerate until serving.

In a separate non-reactive or glass bowl, mash the avocados.  Mix in lime juice, then sour cream and garlic powder.  Season with salt and pepper, to taste.  Cover and refrigerate until serving.

Preheat a grill to medium heat (400°F).  Grill tortillas, about 10 to 15 seconds per side.  Cover and keep warm. 

Brush salmon fillets with olive oil-chili powder blend.  Place on grill and cook about 4 minutes per side, just until fish is opaque throughout.  Remove to a warm plate.  Squeeze a lime wedge onto each fillet.  To serve, add one-half of salmon fillet to each tortilla.  Spoon on about 1/4 cup each mango salsa and cabbage, then top with 2 to 3 tablespoons avocado cream.

Source: Alaska Seafood Marketing Institute. Recipe courtesy of Ryan and Sara Hall.

Our commitment to our guests is to provide the best accommodations, fishing boats and facilities in the industry and to surround them with friendly knowledgeable staff and fishing guides. At Chinook Shores Lodge you will find everything you need to make your Alaska fishing trip an experience of a lifetime. Whether you prefer Ketchikan salmon fishing or Alaska halibut fishing or bottom fishing for rockfish and cod, we have it all – same day, same place, same time.