ingredients:
12 Tortillas (Medium Flour)
6 Fresh Avocado cut into chunks
6 Tomatoes cut into chunks
12 Sprigs Fresh Cilantro
2 Limes (juice)
1 Lemon (Juice to retain color of avocado)
6 Salmon filet (1/2 Salmon filet per taco.)
1. Course Grill seasoning with garlic, herbs, etc.
1 Package of finely shredded mild cheddar cheese
Salt and Pepper (to taste)
1. Sour Cream (as garnish)
1 Salsa (as garnish)
Step 1. Place Salmon filets in oven-safe pan lined with aluminum foil. add water to surround the filets so they don't dry out while cooking. Generously sprinkle filets with grill seasoning. Cover pan with aluminum foil and bake on 450 degrees for 45 minutes. Check after 30 minutes to make sure water has not all evaporated from the pan. If it gets low just add more. Filets should be done when they flake apart. If you are not sure just cook a few minutes longer.
Step 2. While Salmon is baking rinse the tomatoes, avocado, cilatro, limes and lemon with water and then pat dry.
Step 3. Dice the tomatoes and cut the avocados in half and use a spoon to scoop out the inside while discarding the stone. Chop or break the cilantro sprigs in to 1 inch long pieces. Add diced tomatoes, avocado and chopped cilantro to a large bowl and gently mix.
Step 4. Cut the limes and lemon in half and sprinkle the juice over the tomatoes, avocado, and cilantro while being careful not to drop any seeds into the mixture.
Step 5. Add salt and pepper to taste.
Step 6. Place the tortillas on a microwave safe plate. Cover them with a damp paper towel and heat in the microwave for 30 seconds. Remove and place in air tight container or aluminum foil to keep warm until serving.
Step 7. When Salmon is done cooking cut each filet in half and break the half in smaller pieces into each tortilla.
Step 8. Assemble the tacos. Add a few spoonfuls of cheese, a few spoonfuls of the tomato and avocado mixture to each tortilla plus sour cream and salsa to taste.
ENJOY!
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