Using leftover salmon--tacos!

David and I are happy shareholders in Sitka Salmon Shares.  This means that we received 15 lbs. of very high quality Alaskan salmon this summer, and will this fall be getting 5 lbs of black cod and 5 lbs. of halibut.  The salmon is usually packaged in pieces of about 14-16 ounces.  This is more than David and I eat in one meal; there's some leftover, but not enough for a second meal with a regular portion of fish.  So, I'm on the lookout for things to make with the smaller amount of salmon for a second meal.  Standards have been a Nicoise Salad or an omelet.  Last night I tried fish tacos, using baked salmon from the night before.  They were great!!  I'm sure this would be tasty with other fish also.  I havn't specified amounts, except for the sauce--I just estimated enough to fill the 4-5 tacos that the two of us would eat.  This is my own version, after looking at a variety of different recipes.

FISH TACOS

leftover cooked salmon (or freshly cooked salmon, or other fish)
small flour tortillas
finely shredded cabbage (I sliced off about a 1-1/2" from the edge and cut into thin threads)
diced onion (red or yellow, or scallions)
diced tomatoes (or cherry tomatoes, halved)
avocado, diced (optional--I meant to include this, but forgot; it would have been nice)
Sriracha sauce (optional--I like this for a little bit of heat)
sour cream sauce, below

Sour cream sauce (enough for about 7 tortillas)
1/4 c. chopped cilantro
1/2 c. sour cream (I used lite)
1/2 lemon, juiced

Mix the sauce ingredients together.  Heat tortillas in the microwave; do enough for one taco for each person, then do another round when needed.  (In my microwave, about 15 seconds per tortilla.)  Have other ingredients in small bowls at the table, and assemble tacos individually.