Serves 6-8, depending on how full you fill the tortillas
6-8 8" Flour Tortillas
1/2 a medium yellow onion, sliced
3/4 cup sliced mushrooms
3/4 cup segmented fresh pineapple (or an 8 oz can, drained)
1 tbs soy sauce
1/2 of a peeled mango
4-6 large strawberries
1 lb of pacific salmon, cut into 1 inch strips
2 limes, cut into wedges
1/4 cup chopped cilantro
1/2 cup Coconut Milk
Preheat an 8" or larger frypan over medium heat. Add mushrooms and cook until they start to give off moisture. Add onions and pineapple and stir occasionally. As the onions start to turn transluscent, add soy sauce and cook until all the liquid is gone from the bottom of the pan, and the onions start to brown.
Slice the mango and strawberries and add to a separate bowl. Set aside
In another frypan 9" or larger, add the salmon. Generously salt the salmon. Turn each individual strip once it looks like it's cooked about halfway through.
While the salmon is cooking, combine the chopped cilantro with the coconut milk. Mix well.
Layer the onions, salmon strips, and mango salsa down the center of a tortilla. Top with coconut/cilantro dressing and a squeeze of lime juice.
Hawaiian Fish Taco Salad
Prepare all ingredients as above except for tortillas. Preheat oven to 325. In an inverted cupcake pan, push the tortillas in between the cupcake cups, taking care to make sure the bottom of the tortillas is flat. Bake at 325 until the tortilla starts to brown. Serve as above, but include shredded lettuce.