Spicy Mango Salmon Tacos with Cilantro Lime Crema

Ingredients:

• 1 lb salmon fillet, skin removed and cut into 1-inch pieces
• 1 ripe mango, peeled and diced
• 1 habanero pepper, seeded and finely chopped (adjust to taste)
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp cumin powder
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Cilantro Lime Crema:

• 1 cup sour cream or Greek yogurt
• 1/4 cup chopped cilantro
• 2 tbsp lime juice
• 1 clove garlic, minced
• Salt and pepper to taste

Other Ingredients:

• 8 small corn tortillas
• Avocado slices (optional)
• Red onion, thinly sliced (optional)
• Lime wedges for serving

Instructions:

1. Prepare the mango habanero glaze: In a blender, combine diced mango, habanero pepper, olive oil, lime juice, cumin powder, salt, and black pepper. Blend until smooth.
2. Cook the salmon: Heat a large skillet over medium heat. Add the salmon pieces to the hot pan and cook for 3-4 minutes per side, or until cooked through and slightly charred. Brush half of the mango habanero glaze over the salmon during cooking.
3. Make the cilantro lime crema: In a bowl, combine sour cream or Greek yogurt, chopped cilantro, lime juice, minced garlic, salt, and pepper. Stir well and refrigerate until ready to use.
4. Warm the tortillas: Heat the corn tortillas in a dry skillet or microwave for a few seconds until warm and pliable.
5. Assemble the tacos: Place a cooked salmon piece on each tortilla. Top with avocado slices (optional), red onion (optional), remaining mango habanero glaze, and cilantro lime crema. Serve immediately with lime wedges.