This Asian/Mexican fusion dish is ready in minutes—perfect when time is tight! If the salmon begins to stick, add 2-3 tablespoons of water and continue cooking.

Ingredients

• 1 pound salmon fillet, skin removed, cut into 1-inch cubes
• 2 tablespoons hoisin sauce
• 1 tablespoon olive oil
• shredded lettuce
• 8 corn tortillas (6 inches), warmed
• 1-1/2 teaspoons black sesame seeds
• mango salsa, optional

Directions

1. Toss salmon with hoisin sauce. In a large nonstick skillet, heat oil over medium-high heat. Cook salmon for 3-5 minutes or until it begins to flake easily with a fork, turning gently to brown all sides.
2. Serve salmon and lettuce in tortillas; sprinkle with sesame seeds. If desired, top with salsa.