Salmon Tacos with Pico de Gallo
rec.food.recipes/Mary Filmore (2001)

This was an experiment one night when I had leftover salmon The original recipe called for canned tuna, but it is so delicious with fresh fish I have prepared it that way since.

6 ounces cooked salmon (or Tuna)
1 cup chopped unpeeled ripe tomatoes
1/4 cup chopped green onions (1 onion, white and green parts)
1 Tbsp chopped fresh cilantro leaves
1 tablespoon chopped seeded fresh green chile (Anaheim)
1 teaspoon freshly-squeezed lime juice
Salt and Pepper
Pico de gallo Sauce
8 Taco shells
Shredded lettuce
1 cup of grated mild cheese (Jack or Muenster)
2 Tbsp of Parmesan cheese

Make the Pico de Gallo sauce and place in serving bowl. Break apart salmon. Add tomatoes, green onions, cilantro, chopped chiles, lime juice, salt and pepper.

Toss together in a serving bowl and keep cool. Place taco shells and cheese on platters. Call everyone and let them assemble their own tacos. Delicious with guacamole.

Pico de Gallo

3 tomatoes
1/2 onion
1/2 cup cilantro
4 serrano chiles
Salt and pepper
juice of 1/2 lime
dash garlic powder

Mince all ingredients and mix well in a bowl.