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Salmon Tacos with Mango Salsa

"Grilled salmon wrapped up in a small tortilla, topped with peach-mango salsa, shredded cabbage, avocado, and a special sauce."

Ingredients :

Mango Salsa:
3 mangoes, diced
2 peaches, diced
3 poblano peppers, seeded and diced
1/2 red onion, diced, or more to taste
1/2 lime, juiced, or more to taste
1 bunch cilantro, chopped, divided
Special Sauce:
1 (8 ounce) container sour cream
3 tablespoons mayonnaise
1 tablespoon ketchup
1/8 teaspoon ground cayenne pepper
salt and ground black pepper to taste
24 (6 inch) corn tortillas
cooking spray
2 pounds fresh salmon
1 small head cabbage, shredded
3 avocados, sliced
2 limes, cut into wedges

Instructions :

Prep : 50M	Cook : 6M	Ready in : 2H3M

Combine mangoes, peaches, poblano peppers, red onion, juice of 1/2 a lime, and 1/2 the cilantro in a large bowl to make mango salsa. Cover with plastic wrap and refrigerate, at least 1 hour, preferably overnight.
Mix sour cream, mayonnaise, ketchup, cayenne pepper, salt, and black pepper in a small bowl to make special sauce.
Preheat oven to 350 degrees F (175 degrees C). Arrange tortillas on a baking sheet.
Preheat a grill pan over medium-high heat; coat with cooking spray. Cook salmon until easily flaked with a fork, about 4 minutes per side. Transfer to a plate and flake into smaller pieces with a fork.
Heat tortillas in the preheated oven until warmed through, about 5 minutes.
Divide salmon among tortillas. Top with mango salsa, special sauce, shredded cabbage, avocados, and remaining cilantro. Wrap up tacos and serve lime wedges alongside.