Grilled Salmon Burrito with Mango Salsa & Avocado Crema

• Make the mango salsa: Toss 0.5 mango, finely diced, 0.3 red onion, finely diced, 0.5 jalapeño, seeded and minced, a pinch of 0.5 teaspoons kosher salt, and a squeeze of lime in a small bowl. Mix and set aside.
• Make the avocado crema: Mash 1 ripe avocados with 1.5 tablespoons sour cream, 0.5 lime, juiced, and a pinch of 0.5 teaspoons kosher salt until smooth and creamy. Taste and adjust seasoning.
• Season the rice & beans: Toss 1 cups cooked long-grain white rice with 1 tablespoons fresh cilantro, chopped and 0.5 lime, juiced. Season with salt to taste. Warm 0.5 can black beans, drained and rinsed (15 oz) in a small pan with a pinch of cumin and salt.
• Season the salmon: Brush 300 grams salmon fillets, skin off with 0.5 tablespoons olive oil and rub all over with 0.5 teaspoons smoked paprika, 0.5 teaspoons cumin, 0.3 teaspoons garlic powder, 0.3 teaspoons chili powder, 0.5 teaspoons kosher salt, and 0.3 teaspoons black pepper.
• Grill the salmon: Heat a grill or grill pan over high heat. Grill salmon for 3–8 minutes per side until nicely charred and just cooked through. Rest for 2 minutes, then break into large chunks.
• Warm tortillas & layer fillings: Warm 2 large flour tortillas (12-inch) in a dry skillet or wrapped in a damp paper towel in the microwave. Spread avocado crema down the center, then layer on cilantro lime rice, black beans, salmon chunks, mango salsa, and 0.5 cups cup shredded Monterey Jack cheese.
• Roll & serve: Fold in the sides of the tortilla, then roll tightly from the bottom up. For a crispy finish, place seam-side down on a hot dry skillet for 2 minutes per side. Serve with 1limes, cut into wedges for serving.

NOTES:

• Don't overcook the salmon: Grill over high heat and pull it just as the center turns opaque. It will continue cooking slightly off the heat. Flaky and just cooked through is the goal.