Ingredients
1. Salmon fillets, skin and pin bones removed (1 1/2pound)
2. flour tortillas soft taco size (1pkg.)
3. shredded Monterey jack cheese (2c)
4. red bell pepper, sliced into thin strips (1med.)
5. onion sliced into thin strips (1med.)
6. olive oil (2tbsp)
7. ground cumin (1tsp)
8. freshly ground black pepper and salt (to taste)
9. olive oil or non stick cooking spray (for coating salmon fillets)
10. chopped cilantro for garnish (as desired)

Salsa:-
1. Chopped red onion (1c)
2. chopped garlic (3cloves)
3. chopped green chilies (1can)
4. tomatillos, husked, thoroughly washed and quartered (1pound)
5. juice of (1lime)

Method of preparation:-
1. Take a food processor or blender, mix tomatillos, green chilies, red onions, garlic and lime juice in it. Blend them until they get smooth.

2. Pour this mixture of salsa into the saucepan and keep it to simmer for about 15 to 20 minutes by stirring it often. Now place this mixture to a sealable container and keep it in the refrigerator.

3. Now prepare the grill or preheat the broiler. Brush salmon fillets lightly with olive oil and then season it with cumin, salt and pepper. Grill or broil the fillets for about 4 to 5 minutes then turn the side and again cook it for 4-5 minutes.

4. Take a frying pan, heat olive oil in it and then saute onion, red bell pepper in it over medium heat until they get tender.

5. Take out the fillets from the grill, keep it for few minutes and then flake it into small pieces. Divide salmon, cheese, vegetables and salsa among the tortillas and garnish with coarsely chopped cilantro and then serve it.

Number of servings – 4