• 8 ounces wild chum salmon side, pin bones removed
• ½ cup mayonnaise
• 1 teaspoon chipotle puree, or the tomato sauce that they come in salt and pepper
• 4 whole flour tortilla shells
• 1 cup romaine lettuce, chopped
• 2 whole tomatoes, chopped
• 1 bunch fresh cilantro
• 2 whole fresh limes, zested then cut in half

1. Lay the salmon on to a baking tray and season with salt and pepper. Zest the limes onto the flesh.
2. Bake at 375 degrees for 5 minutes or until the salmon is cooked.
3. Warm your taco shells and divide the salmon evenly onto the four shells.
4. Squirt lime on the fish then garnish with the above desired toppings, roll and serve.

*Kids love to build their own food and it can be fun doing this all as a family or at a party
*Note any wild salmon can be used for this recipe

Recipe courtesy of Robert Clark, Executive Chef for Kambolis Restaurants