Ingredients

• 2 tablespoons minced red onion
• 2 tablespoon finely chopped fresh cilantro
• 1 clove garlic, minced
• Juice of half a lime
• Pinch kosher salt
• Eight 6-inch corn tortillas, warmed
• 1 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon dried thyme
• 1/8 teaspoon cayenne pepper
• Kosher salt
• One 1-pound piece salmon filet, skin removed
• 2 plum tomatoes, diced
• 1/2 jalapeno, seeded and minced
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons minced red onion
• 1 clove garlic, minced
• Juice of half a lime
• Pinch kosher salt
• 1 ripe avocado, diced
• 1 plum tomato, diced
• 1/2 jalapeno, seeded and minced
• 2 tablespoons non-fat Greek yogurt

Instructions

1. Adjust an oven rack with the broiler pan to the top rack and preheat the broiler to high heat.
2. For the salmon: Combine the smoked paprika, cumin, thyme, cayenne pepper and 1/2 teaspoon salt in a small bowl. Sprinkle the salmon evenly on both sides with the spice rub. Place the salmon on the hot broiler pan and broil until opaque and cooked through, about 8 minutes. Remove the salmon to a plate and use a fork to flake the fish and break into chunks.
3. For the pico de gallo: Combine the tomatoes, jalapeno, cilantro, onion, garlic, lime juice, and salt in a small bowl.
4. For the guacamole: Combine the avocado, tomato, jalapeno, yogurt, red onion, cilantro, garlic, lime juice and salt in a medium bowl. Mash together until combined but still a bit chunky.
5. To serve, spread the guacamole on a warmed tortilla and top with chunks of salmon and pico do gallo.