Salmon-Avocado Tacos with Roasted Tomatoes Recipe kenrchoat

Sprinkle salt, black pepper and plenty of thyme leaves onto both sides of a fresh salmon steak.

Cut two tomatoes in half and coat them with olive oil.

Sprinkle with salt, pepper and thyme as well.

Place the salmon and tomatoes on the grill and cook until the salmon is medium rare, turning one time.

It is important to not overcook the salmon, you want it to retain its natural juices and flavors.

Its better to place the tomatoes cut side down first, because if you place the skin side down first and then turn it over, the juices will escape.

While the salmon and tomatoes are on the grill, prepare your other ingredients.

Cut the lime into wedges, shred the cheese, slide your avocado, and preheat a non-stick pan on medium-low for the tortillas.

When the salmon and tomatoes are ready, very quickly run a corn tortilla through a low faucet stream and hold it over the sink for a moment to allow the excess water to drain off.

Toss it into the pan and allow to heat until the water on the surface has evaporated.

Flip and allow to heat for 10-20 seconds and remove.

Rough chop the roasted tomatoes and assemble your tacos!

Be sure to sprinkle chili lime salt and squeeze a little lime juice onto your salmon-avocado tacos!

Its perfect with a great beer!