Sockeye Salmon Quinoa Taco Bowls - Bristol Bay Sockeye Salmon

Name: Sockeye Salmon Quinoa Taco Bowls - Bristol Bay Sockeye Salmon
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 Bristol Bay 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

bristolbaysockeye.org

Quinoa, black beans and pan-seared salmon are topped with mango salsa and drizzled with avocado crema for a quick and easy taco bowl.

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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 Bristol Bay 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