1 pkg. (8.5 oz.) Sea Cuisine® Honey Chipotle Salmon fillets
1/2 ripe mango, peeled, pitted, and finely cubed
1/2 small cucumber, peeled and chopped
1/4 small red onion, finely chopped
1/2 small jalapeño (seeds and ribs removed), finely chopped (see Note)
1-1/2 tbsp. fresh lime juice
3 tbsp. chopped fresh cilantro leaves, divided
Salt and pepper to taste
48 tortilla scoops
Cook Honey Chipotle Salmon fillets as directed on package. Set aside to cool, 15 minutes. Coarsely chop and place in a medium bowl.
Meanwhile, combine the mango, cucumber, red onion, jalapeño, lime juice and 2 tablespoons cilantro in a medium bowl. Season with salt and pepper. Remove 1/4 cup mixture and stir into salmon.
Arrange tortilla scoops on a serving dish. Spoon salmon mixture into scoops, gently pressing down with back of a spoon. Top with salsa and remaining cilantro.
Makes 48 pieces.
Note: For additional heat, add chopped jalapeño seeds to taste.