Fish Tacos, 2 Ways
Rinse perch, pat dry with paper towels and cut into flat, wide slices. Heat olive oil in a pan and cook perch on each side for about 1 minute. Remove from pan, season with salt and pepper and let cool.
Peel mango, cut flesh from the core and julienne. Rinse spinach and spin dry.
Place tortillas on the work surface, spread with sour cream and top with spinach. Add perch and mango to 4 of the tortillas. Add smoked salmon to remaining tortillas. Tightly roll up tortillas, cut in half crosswise and serve.