Salmon Pico de Gallo Tacos

Butter a glass dish, lay the salmon in a single layer and bake at 350°F for 15-25 minutes until the fish changes color and flakes easily, or registers 145°F with a meat thermometer.

While the salmon is in the oven, heat a skillet (preferably cast iron). Melt one tablespoon of lard, oil or butter in the skillet and heat the corn tortillas until lightly browned on both sides. While the corn tortillas are heating, dice the tomatoes, chop the onions and the cilantro.

Mix the tomatoes, cilantro and onions together in one bowl (this is the pico de gallo part – minus jalapenos).

Chop the radishes finely.

Yogurt Chipotle Sauce: To a small bowl add the plain yogurt, hot pepper sauce (more or less depending on how much heat you like), crushed garlic, and salt to taste. Mix and let set until time to serve.

Layer the corn torillas onto a plate, place 1.5 ounces salmon on each tortilla. Spoon on pico de gallo, then Yogurt Chipotle sauce. Garnish with the chopped radishes and squeeze lime over the top.