Ingredients
1 pound salmon fillet (about 1 inch thick)1/2 teaspoon salt1/4 teaspoon pepper1/2 cup salsa verde4 whole wheat tortillas (8 inches), warmed1 cup chopped fresh spinach1 medium tomato, seeded and chopped1/2 cup shredded Monterey Jack cheese1/2 medium ripe avocado, peeled and thinly sliced
Preparation
Sprinkle salmon with salt and pepper; place on an oiled grill rack over medium heat, skin side down. Grill, covered, until fish just begins to flake easily with a fork, 8-10 minutes.
Remove from grill. Break salmon into bite-sized pieces, removing skin if desired. Toss gently with salsa; serve in tortillas. Top with remaining ingredients.
