• 6x Taco Tortilla (corn or flour)
• 1 bag of Mama Bear salmon cubes
• Rub: 3 teaspoons paprika, 1 teaspoon sugar, ¼ teaspoon cumin, 1 teaspoon oregano
• 2 diced avocados,
• 1 diced mango,
• 3 thinly sliced spring onions (use the white part and only the tender green part, discard the rest)
• juice of 1 lime or lemon
• 1/3 handful of cilantro
• 18 quartered cherry tomatoes
• lime


Thaw the Mama Bear salmon cubes by opening the inner bag and leaving them overnight in the refrigerator.
Place the cubes on a cutting board and season to taste with salt and pepper.
Add the dry ingredients and rub them all over the cubes rolling them gently.
Preheat a frying pan, add 1tdp of olive oil and fry the cubes until golden brown (about 15 minutes). Set aside.
Once cut, mix all the sauce ingredients in a bowl, add a pinch of salt, mix well and set aside.
If you have a gas stove, heat the tortillas directly on the fire turning them over with tongs when they burn slightly. You can also heat them in a lightly oiled frying pan. Let them cool before plating.
It’s time to plate: fold the tortillas in a “U” shape, add 2 or 3 salmon cubes and push them gently to crumble the meat. Add 2 tablespoons of salsa, tomatoes, and a little more cilantro to taste, and serve with a slice of lime or lemon.