Serves 2

Ingredients:
6 oz raw salmon, 1 inch dice (ask your fishmonger if it has been frozen to -20°C / -4°F for 7 days or longer, or -35°C / -31°F or below for at least 15 hours)
1 green onion, thinly sliced
½ tsp fresh grated ginger
1 Tbsp reduced sodium soy sauce
½ Tbsp toasted sesame oil
1 tsp sesame seeds + more for garnish
1 avocado, small dice
1 sm mango, small dice
2 Tbsp chopped cilantro
½ lime, juiced
Salt and pepper, to taste
2 corn tortilla
Oil, for frying
Spicy mayo (¼ cup mayo + 1 1/2 -2 tbsp sriracha)

Instructions:
1. Combine green onion, grated ginger, soy sauce, sesame oil and sesame seeds in a bowl. Add diced raw tuna and toss to coat. Set aside.

2. Combine avocado, mango, cilantro and lime juice in a bowl, season, and set aside.

3. Fill a small non-stick frying pan with oil until it’s ½ inch up the side. Heat to medium-high. Line a plate with paper towel and set aside. When the oil is hot, add a corn tortilla and fry on both sides until golden brown and crisp. Transfer crisp tortilla to the paper towel lined plate to drain. Repeat with the second tortilla.

To serve: Top crispy tortilla with salmon, mound with mango avocado mixture, drizzle with spicy mayo, serve, and enjoy!