Wild Caught Salmon was smoked on the grill with mesquite for about 20 minutes.
Pico de Gallo with fresh chopped tomatoes, red onion, fresh cilantro, garlic, and anaheim chiles.
Cilantro Lime Crema;
I started with Crema Mexicana from the store, and added a bit of sour cream, fresh cilantro, lime zest, lime juice, garlic and anaheim chile. Put it in the food processor till smooth and set aside to blend flavors.
Top the corn tortillas with flaked salmon, add the crema, pico de gallo, red cabbage and grated Cotija cheese (this is a great cheese to add a bite to the tacos)
I am not a salmon fan, but these were good enough to make Valerie stop talking for the duration of the meal...