Sockeye Salmon Taco Quinoa Bowls

Ingredients

• 1 large ripe mango, cubed
• 1/2 cup red onion, diced
• 2 tablespoons jalapeno, minced
• 1/2 cup cilantro, finely chopped
• 1 lime, juiced
• salt
• 1/2 cup sour cream
• 1/4 cup milk, for thinning
• 3/4 teaspoon garlic powder
• salt to taste
• 1 pound sockeye salmon, pin bones and skin removed, cut into four fillets
• pepper
• 2 tablespoons avocado oil for the pan
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon sugar
• 1 cup quinoa, steamed
• 2 cups black beans, heated through
• 2 cups cabbage, shredded
• 1 avocado, sliced
• 1 lime, cut into wedges