Ingredients

Santa Fe Salsa: 1   can(s) (11-ounce) mexicorn, drained 1   cup(s) cherry tomatoes, halved or quartered .5   cup(s) black beans, rinsed and drained .5   cup(s) shredded carrots .5   cup(s) green chile salsa .25   cup(s) diced red onion 2   tablespoon(s) chopped fresh cilantro Salmon: 1   tablespoon(s) jalapeño-and-lime-flavored olive oil or any favorite flavored or plain olive oil 2   (about 1 1/2 pounds total, per recipe) 1-inch thick salmon steaks .25   teaspoon(s) (each) salt and pepper 8   taco shells Shredded romaine or iceberg lettuce, for garnish

Description

View Full Recipe