Jason’s Salmon Tacos

1 1/2 lb fresh salmon

10-12 corn tortillas

oil for frying tortillas

1/4 head cabbage, sliced fine

1 lime cut into wedges

FOR THE SALSA:

2 mangoes, peeled and diced

1/2 red onion, diced fine

2 jalapeños, seeded and diced fine

Juice of 1 lime

1/2 bunch of cilantro, chopped

2 t salt

1 t pepper

Mix all ingredients well and set salsa aside.

FOR THE PICKLED VEG:

1 1/2 C apple cider vinegar

1 1/2 C hot water

3 T salt

1/2 t pepper

4 T sugar

2-3 large Anaheim chilies seeded and diced into 1/2 inch pieces

1 large white onion sliced into 1 inch strips

Mix the vinegar and water in an airtight container. Add the salt, pepper and sugar and stir to dissolve it. Add the prepared chili and onion and mix well. Put in the refrigerator and use for up to 3 weeks.

FOR THE SAUCE:

1/4 C Ranch dressing

1 t gochujang paste (Korean pepper paste)

Splash (about 2 t) of Mirin (sweet Japanese rice wine) or sub with white vinegar

Whisk all three ingredients together.

Season the salmon with salt and pepper. Grill it outside or pan fry it. Fry each corn tortilla in hot oil for 1 minute. Build your tacos with the salmon, cabbage, lime juice from the wedges mango salsa, and sauce. Enjoy!