Seafood Tacos

Ingredients

• Whole wheat tortillas

• Sockeye salmon filets (grilled or roasted) or other fish or shrimp

• Greens or cabbage (sliced or grated)

• Greek yogurt with siracha sauce (to taste)

• Avocado, 1 chopped and tossed in 1-2 TBS lime juice

Pico de gallo:

• Diced red onion ¼ cup

• Diced tomato, ½ cup

• Chopped cilantro ¼ cup

• Above tossed with about 2 TBS lime juice

• Whole wheat tortillas

Instructions

1. Grill or roast fish filets and flake into large pieces while checking for bones. For shrimp, shell them, then boil, or grill. They are easier to eat in a taco if cut into thirds.

2. Prepare, yogurt (in a small bowl mix a cup of Greek yogurt with 3-4 drop, or more if you like it really spicy), the pico de gallo, and avocado.

3. Heat a grill to medium, and grill tortillas until lightly browned (5-10 minutes).

4. Layer yogurt, greens pico ge gallo, salmon and avocado onto a tortilla, fold it up, and enjoy!

5. Adding diced mango do the pico can add a fresh sweetness

6. If looking for a vegetarian option, you could replace the fish with tofu.