Presented by: REDBOOK

INGREDIENTS
Santa Fe Salsa:
1 (11-ounce) can mexicorn, drained
1 cup halved or quartered cherry tomatoes
1/2 cup black beans, rinsed, drained
1/2 cup shredded carrots
1/2 cup green chile salsa
1/4 cup diced red onion
2 tablespoons chopped fresh cilantro
Salmon:
1 tablespoon jalapeño-and-lime-flavored olive oil or any favorite flavored or plain olive oil
2 salmon steaks, 1 inch thick (about 1 1/2 pounds total)
1/4 teaspoon each salt and pepper
8 taco shells
Shredded romaine or iceberg lettuce, for garnish

DIRECTIONS
1. Santa Fe Salsa: In a medium bowl, combine all ingredients; set aside.
2. Salmon: Heat a large nonstick skillet over medium-high heat. Brush oil over salmon steaks; sprinkle with salt and pepper.
3. Cook salmon in skillet, 3 to 4 minutes per side for medium-rare. Remove from heat; let cool slightly, then break up into chunks.
4. Spoon salmon into taco shells, dividing evenly; top with Santa Fe Salsa. Garnish with lettuce.