A tropical salsa and a feisty, smoky sour cream sauce add bold flavor to these naturally gluten-free Wild Sockeye Salmon tacos. Baker Christina Tobia of Brooklyn’s Tobia Bakes gave us the recipe.

For the Tacos

• 2 (3 oz.) cans Patagonia Provisions Smoked Wild Pink Salmon, drained and flaked
• 8 corn tortillas
• Chipotle Sour Cream (see recipe below)
• 1½ cup black beans, cooked and drained (or one 15 oz. can black beans, drained)
• Pineapple-Tomatillo Salsa (see recipe below)
• Fresh lime wedges and cilantro leaves for garnish

For the Chipotle Sour Cream

• ½ cup sour cream (or Greek yogurt)
• 1 tsp. chipotles in adobo (most brands are gluten-free), minced

In a small bowl, stir together sour cream and chipotle.

For the Salsa

• 1 medium tomatillo, husk removed and washed
• 1 cup fresh pineapple, diced fine
• ¼ cup white onion, diced fine
• ¼ cup cilantro leaves, chopped
• ½ lime, juiced
• 1 tbsp. olive oil
• Sea salt to taste

Broil tomatillo until evenly charred, approx. 5-10 minutes. Let cool, peel off charred skin and dice. Add to a bowl with the remaining ingredients and mix well.

Putting It All Together

1. Warm tortillas in a pan or wrapped in foil in the oven.
2. Spread 1 tbsp. of chipotle sour cream on each tortilla. Top with black beans, Salmon and pineapple-tomatillo salsa.
3. Garnish with fresh cilantro and a squeeze of lime.