First, I had to figure out what I could make to garnish the salmon. I found some frozen diced mango and frozen corn. Then I found a can of Ortega diced green chilis. I used a bit of butter in a skillet and fried the corn until I got some light camelization going, put that in a bowl. Lightly fried the diced chilis and mixed it with the corn, then mixed in the diced mango. The hot corn and chilis thawed the frozen mango quickly and it was ready to go in minutes.
I cut crossways on the filet to get some nice pieces for the tacos and heated them on a plate in the microwave. I fried up some white corn tortillas and filled them with the ingredients. The sauce is a bit of LaVictoria Green taco sauce and Hatch brand taco sauce. I always love a good salmon taco.