Fish Tacos with Salmon and Pico de Gallo | Gold Seal

Ingredients

• 2 cans (213g) Gold Seal Wild Pink Salmon (Traditional), drained
• 3 plum tomatoes, seeded and finely chopped
• ½ small white onion, finely chopped
• ½ cup fresh cilantro, chopped
• 1 jalapeno, seeded and finely chopped
• Salt to taste
• 1 lime juice
• ½ tsp cumin
• Salt and freshly ground pepper, to taste
• 8 small corn tortillas, (depending on if you double up on the tortillas)
• Pico de gallo, to taste
• ½ avocado, in cubes
• Hot sauce, if desired