PULLED BBQ SALMON TACOS

5 lbs Pulled BBQ Salmon, heated as per instructions
20 ea corn tortillas
1 ea head of iceberg lettuce, shredded thin
3 ea tomatoes, diced small
1 ea jalapeño, seeded and minced
1 ea red onion, minced
1/2 bunch cilantro, rough chopped
2 ea limes
1/8 cup E.V.O.O.
1/2 bunch scallions, sliced thin on a bias
1 cup sour cream 
salt and pepper to taste

PROCEDURE
• Turn on grill.
• For pico de gallo - in a mixing bowl, mix tomatoes, jalapeños, red onion, chopped cilantro, E.V.O.O., and the juice of one of the limes. Season mixture with salt and pepper and toss. Reserve.
• When Pulled BBQ Salmon is hot, lightly grill tortillas for about 20 seconds on each side. Place the tortillas on plates or platters as desired. Place a 3 fingered pinch of the shredded lettuce on top of the grilled tortilla.
• Top the lettuce with about 3-4 oz of the Pulled BBQ Salmon. Top with about 1 Tbsp of the fresh pico de gallo. Top all of that with a dollop of sour cream and the finely sliced scallions.
• Cut the remaining lime into wedges and place next to each taco. Serve.
• Serves 10 (2 tacos per serving)

THE SOURCE: VISIT PULLEDBBQSALMON.COM FOR MORE RECIPES