Sweet Chili Salmon Tacos
1 large salmon fillet, skin removed (or substitute canned if you'd like, the ones I use are about 16oz)
2 cups cooked rice
1 cup cooked black beans
Mae Ploy sweet chili sauce (or other brand if you prefer)
Cook your rice and prepare beans (canned or dry). Cook salmon in a skillet over medium heat until it flakes easily. Break the salmon into small bite size chunks. Add sweet chili sauce and coat salmon (use as much as you'd like, I usually use about 1/3 cup) then simmer for a couple of minutes. Then layer tacos: a couple tablespoons of rice, a tablespoon or so of beans, and a couple tablespoons of salmon mixture. And you're done!
If you choose to use canned salmon then this is even easier because the cooking is done. Simply drain and rinse the salmon, then simmer it in a skillet with the sweet chili sauce for 2-3 minutes. This meal is also great without the tortilla and just served mixed up in a bowl. If you substitute brown rice and forfeit the tortilla, you're looking at a really great, healthy and low-cal meal. I really encourage you to try this because it's amazing!