|3 lg Salmon Steaks||1 small Onion, diced|
|1 14oz Can Pineapple Tidbits, drained||2 Jalapeno Peppers, diced|
|1/2 Cup Green Bell Pepper, diced||1/4 Cup Orange Juice|
|1/2 Cup Red Bell Pepper, diced||1/4 Cup Cilantro|
|1 (14oz) Can Corn, drained||1/2 tsp Cumin|
|1 (14oz) Can Black Beans, drained||1/2 tsp Kosher salt|
Heat grill to 350 degrees. Brush salmon lightly with olive oil and place on a hot grill. Allow to cook for about 5 minutes on each side.
Make pineapple salsa by combining remaining ingredients (except tortillas) in a medium sized bowl.
To build tacos: Shred salmon and place on cooked tortillas. Top with pineapple salsa and lemon coconut sauce. Serve HOT!