Ingredients

• 1 salmon fillet (about 11⁄2 pounds)
• 12 corn tortillas
• 1⁄2 cup fresh squeezed lime juice
• Zest of 2 limes
• 1⁄4 cup extra virgin olive oil
• 1⁄4 cup honey
• 3 cloves of garlic, pressed
• 1⁄2 teaspoon kosher salt
• Shredded Monterey Jack cheese
• Cilantro sprigs and lime wedges

Salsa
• 1⁄4 of a pineapple, peeled, cored, and chopped
• 2 tablespoons red pepper, finely chopped
• 1 tablespoon cilantro, chopped
• 1 green onion, finely chopped

Instructions

• Prepare salsa by mixing all ingredients together. Cover and refrigerate.
• Heat each corn tortilla directly on stove burner a few seconds per side. Wrap in foil and keep warm in a 175 degree oven.
• In a small bowl, whisk the lime juice, lime zest, olive oil, honey, and garlic together. Reserve 2 tablespoons of the marinade and pour remainder into a gallon plastic zipper bag. Add salmon fillet and marinate for at least one hour but no longer than 3 hours.
• Heat grill on medium-high heat and grill salmon for 5 minutes per side or until thickest part of fillet flakes easily with a fork or internal temperature is at least 145 degrees. You can also bake at 350 degrees for 12-14 minutes.
• Remove from heat and sprinkle with salt. Flake with a fork and add reserved marinade.
• Divide among tortillas.
• Add cheese and pineapple salsa and garnish with cilantro sprigs and lime wedges.