Salmon Tacos:
1. Get a pound or half depending on the size of your family of fresh salmon.
- Place the salmon skin down on a piece of non stick foil that's been lightly coated with olive oil
- Squeeze half a lemon on both pieces of salmon
- Sprinkle some old bay seasoning, Cajun, and garlic pepper on top.
- Place the salmon on the grill for about ten minutes, or until fully cooked
2. Salsa: Slice up two Roma tomatoes into chunks, slice up a small section of a purple onion in place in the bowl with tomatoes. Chop up a small amount of cilantro (about half a fist full) place it in the bowl with the tomatoes and the onions and squeeze half a lime into the bowl.
3. Rice: Add two tablespoons of butter ( I use the vegan healthy choice butter) into warm rice, a handful of chopped cilantro and squeeze half a lime into the bowl. Mix the rice together with a couple dashes of salt and pepper.
4. Use a can of Goya black beans and cook them on low heat until they are warm
5. Instead of lettuce chop up baby spinach instead.
Place all your ingredients into your warmed tortillas ( warm on a griddle if your stop top doesn't allow) top with your favorite hot sauce and enjoy.