Recipes

  Ingredients

• 1.5 lb Organic Salmon Fillet, skin and pin bones removed
• 2 Tbsp Citarella Fish Rub
• 3 Tbsp olive oil, divided
• 1/2 cup chopped mango
• 1/2 cup chopped pineapple
• 1 small shallot, thinly sliced
• 1/4 cup fresh minced cilantro
• 2 Tbsp lime juice
• Corn Tortillas, for serving
• All your favorite taco toppings (sliced avocadoes, sliced jalapeños, crumbed cotija cheese, cilantro, sliced limes, Pico de Gallo, guacamole, get creative!)

Instructions

1. Cube salmon into smaller bite-sized pieces. Mix with 1 tablespoon olive oil and Citarella Fish Rub. Season with salt and pepper.
2. In a small bowl add 1 tablespoon olive oil, chopped mango and pineapple, shallot, cilantro, and lime juice. Season with salt and pepper and set aside.
3. In a large non-stick pan over medium-high heat, add 1 tablespoon olive oil. Add salmon in an even layer and cook for 2-3 minutes until golden brown without stirring, then flip and continue cooking an additional minute. Turn off heat.
4. Warm your corn tortillas in a hot dry pan or carefully over and an open flame.
5. Assemble tacos beginning with a tortilla then topping with salmon and tropical salsa. Garnish with your favorite toppings and enjoy!