Salmon Tacos

Source: Chicken of the Sea International

1 tablespoon taco seasoning mix
1 tablespoon water
1 (7.1 ounce) pouch skinless and boneless pink salmon or
    2 (6 ounce) cans salmon, drained
6 (6-inch) flour tortillas
1 cup shredded Mexican-style cheese
1 medium onion, chopped
1 cup cabbage mix (red and white cabbage with shredded carrots)
1 cup chopped tomatoes
1 cup salsa
1 lime

Combine taco seasoning with water. Heat mixture in wok or skillet over medium heat until heated through. Stir in salmon and heat until hot; drain and set aside.

Spoon salmon mixture onto tortilla, then top with cheese, onion, cabbage mix, tomatoes, salsa and a squeeze of lime juice. Serve immediately.

Makes 6 tacos.