Tomato & Pepper Sauce

1. Heat up the olive oil in a frying pan and add the cherry tomatoes. Sauté for a few minutes until they start to soften.
2. Add the onion and jalapeño and sauté until the onion starts to soften as well.
3. Add the bell peppers and keep sautéing until they have softened a bit.
4. Add the garlic and sauté for a few more minutes.
5. Season with salt and black pepper.
6. Add the vegetables to a food processor and blend until smooth. Add some olive oil if it is very thick.
7. Add the lemon juice and parsley and blend again until smooth. Taste and adjust the salt if needed.
8. Let it cool.

Guacamole

1. Cut the avocados in half, remove the stone, and scoop the flesh into a bowl.
2. Mash with a fork until smooth but still slightly chunky.
3. Stir in the onion, coriander (if using), jalapeño, and lime juice.
4. Season with salt and mix gently.
5. Taste and adjust lime or salt before serving.

Pickled Red Onion

1. Peel, halve, and slice the onions into thin slices.
2. Bring the sugar, vinegar, salt, and water to a boil in a saucepan.
3. Remove from the heat and add the sliced onions.
4. Let the onions cool in the pickling liquid, stirring them around now and then.

To Serve

1. Heat up the tortillas in the oven.
2. Assemble the tacos with lettuce, salmon, mango, pickled red onion, and the sauces.
3. Squeeze over some lime or lemon.
4. Enjoy!