Tacos with salmon and mango pickles

Ingredients:

• taco or small wraps
• Salmon
• Small peppers
• Coriander, if not a fan of coriander, (leaf) parsley is a good alternative
• Lime
• Camp's mango pickles
• Camp's mustard with seeds or Camp's honey mustard

Preparation:

1. Spread the salmon with Camp's grain mustard, or with Camp's honey mustard, and cook the salmon. Season with pepper and salt.
2. Fry the small peppers until they are al dente, and cut them into large pieces.
3. Heat the small wrap
4. Spread the wrap with a layer of mango pickles
5. Place the pieces of salmon between the wrap along with the fried pepper
6. Finish off with a few drops of lime and coriander (or parsley)