Fish Taco Salad Wrap with Mango Salsa

In a flat plate, add garlic paste, salt, white pepper and lemon juice. Rub the mixture on both sides of the salmon.

Pre heat oven to 350˚ F; evenly spray cooking oil on a baking pan for 2 seconds and place the salmon on the baking pan. Bake for 15 to 20 minutes or until cooked. Slice the fillet into 4 equal parts and set aside.

In a small bowl, add mango, tomatoes, onions and cilantro to make the Mango Salsa. Mix well and set aside.

Spread 1 teaspoon of sour cream evenly on a tortilla, place one part of the salmon, top with avocado, lettuce, cheddar cheese and Mango Salsa; fold the tortilla to make a wrap.

In a large non-stick skillet, or in a Panini maker, over low medium heat, evenly spray cooking oil for 3 seconds. Place the tortilla wrap on the skillet (or in the Panini maker) and spray the top of the wrap with cooking oil for another 3 seconds; warm the tortilla wrap for 2 to 3 minutes.