Salmon Tacos

Mexico meets the Pacific Northwest on the BBQ
by "GeezerChef" Chris Pforr

Ingredients: 1 whole salmon (or steaks or fillets) buncha thyme sprigs buncha dill sprigs buncha garlic cloves 4 teaspoons olive oil salt and pepper buncha warm corn tortillas 1 bottle salsa 1 cup shredded lettuce or cabbage 1/2 cup chopped tomatoes 1/2 cup chopped cilantro Lime wedges

Preparation:
Stuff salmon with thyme, dill, bay leaves & garlic (or if you got steaks or fillets, just rub it in!)
Rub outside of fish with olive oil, salt and pepper.
Grill fish, turning once, until opaque but still moist-looking in thickest part.
(Personally, I like to put some aluminum foil on the grill to keep the fish from sticking.)
(Depending upon thickness of fish, 15-20 minutes total.)

Assemble Tacos:
For each,
Stack 2 tortillas.
Top with chunks pulled from fish, salsa, lettuce/cabbbage, tomatoes, cilantro.
Squeeze lime over filling, and
EAT!

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