Line a pan or dish with foil and place salmon in dish. Season with salt and pepper. Bake the salmon at 400 degrees for about 25-30 minutes. Lately I like my salmon on the "more cooked" rather than "less cooked" side. So adjust the cook time to your preference.
While the salmon is cooking, I made homemade tacos shells. So while you can buy some pre-made from the store, this method is highly encouraged. The New Mexican in me really can't resist when it comes to the shells. One taste of a homemade shell and it will be hard to stray.
To cook the shells, fill a small frying pan with canola oil so that it sits about 1/3 inch from the bottom. Make sure it's very hot before you put in your corn tortillas. As a test you can stick a corner of a tortilla in the oil and if it bubbles profusely, then I'd say you're ready. But then, only then, is it ready. If you're getting lame little bubbles here and there, just wait. It is crucial that you get your oil hot enough.
Place the corn tortilla in the HOT oil and use two forks to flash fry on each side, then fold one side up to start the taco formation. When it gets a bit hard, flip and hold the other side up while maintaining taco formation (This should be a synchronized swimming routine name - don't ask me what it might look like). In my opinion is is better to cook longer than not long enough. If you don't cook them long enough they will be chewy. However, if you cook them too long they will break easily. It may take a couple rounds for you to get the hang of it. Try a minute or so on each side and then adjust depending on firmness or softness.
Next is the fabulously fresh topping mix. Combine chopped tomatoes, red
onions, cilantro, salt, pepper and lime.
When your salmon is finished you'll be ready to pile on and enjoy!
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