Salmon Tacos

1 lb salmon fillet, skinned
1 Tbsp chili powder

4 6-inch flour tortillas
1 cup guacamole
2 cups Orange Pico de gallo salsa

Sprinkle the chili powder evenly on both sides of the salmon.  Salt and pepper to taste.  Heat a tablespoon of canola oil in a non-stick skillet (I like to use a ceramic non-stick skillet so I can heat the pan very hot before adding the salmon).  Add the salmon and shake the pan as the salmon cooks on the first side for about 4-5 minutes.  Flip the salmon and cook on second side for another 4-5 minutes, until the salmon is just cooked through.  Remove salmon to a plate and flake with a fork, into coarse pieces.

Place tortillas on a plate.  Spread about 2 tablespoons guacamole on one half of each tortilla.  Evenly distribute the salmon on top of the guacamole on each tortilla.  Spoon about 2-3 tablespoons of Pico de gallo salsa on top of the salmon on each tortilla, and fold the tortilla in half.  Spoon another 2-3 tablespoons of salsa on top of each folded tortilla.  Top with a dollop of sour cream and guacamole, and serve with lime wedges.

Makes four salmon tacos.