Super Salmon Tacos

Prep & cooking time: 20 minutes
Makes 4 servings

Who says super nutritious can’t be super fun and delicious? These tangy “fried” tacos with deconstructed mango salsa feature salmon and avocado which are both chock-full of heart-healthy omega-3 fatty acids.

Junior chefs can help with coating the fish in bread crumbs and picking off coriander leaves.



1/2 barbeque sauce or ketchup
1 cup bread crumbs
1 lb skinless salmon, cut into 1/2- inch strips (about 8 strips)
1/4 cup plain yogurt
2 tsp lime juice, (1/2 lime)

1. Preheat oven to broil.
2. Pour barbeque sauce into a shallow bowl.
3. Spread bead crumbs on a plate.
4. Dip fish into sauce then roll in bread crumbs to coat.
5. Place on lighted greased sheet pan. Spray fish lightly with oil extra crisping.
6. Broil just prior to serving for 3 minutes a side or until fish is crisped and golden brown.
7. While fish is cooking, mix together yogurt and lime juice to drizzle over top of taco filling.
8. Break up fish strips into chunks and divide between warmed tacos. Set rest of add-in in bowls for passing at the table.

Mango Salsa Add-Ins:
1 each: avocado & small mango, peeled, pitted and diced and combined in a bowl, drizzle with lime juice from remaining half to prevent avocado from browning
1/4 cup coriander leaves
2 green onions, finely sliced
8 hard or soft taco shells

Also, last week a reader Oz asked Recipe Diva LeeAnne to recommend a non-cow's milk cheese that melts well. LeeAnne replies: "I would look at some great sheep's milk cheese to add to the mac and cheese. Two of my favourites are Manchego and any Pecorino varieties. Manchego is a Spanish sheep's milk cheese with a dark waxed covering that looks like it has a basket weave design pressed into it. The taste of Manchego changes from a little bit bland to a sharp nuttiness as it ages. It would go well with the sweetness of the squash. There are many varieties of Pecorino which literally translates from Italian as "little sheep". Pecorino Romano is a fabulous hard grating cheese with tons of flavour. Mixing a younger Pecorino with some aged cheese will give you a nice melting blend."

Feel free to send your food and recipe query to LeeAnne at recipegirl@rogers.com