|Boneless salmon fillet||1 Pound|
|Water||1⁄2 Cup (8 tbs)|
|Tomato paste||1⁄4 Cup (4 tbs)|
|Vegetable oil||2 Tablespoon|
|Chili powder||1⁄4 Teaspoon|
|Dried, ground orange||1⁄8 Teaspoon|
|Chopped chili/Chopped canned chilies||2 Teaspoon (Fresh)|
|Minced garlic||1 Teaspoon|
|Minced onion||2 Tablespoon (White Variety)|
|Low carb tortillas||4|
|Shredded mexican cheese blend||1⁄4 Cup (4 tbs) (Usually A Mix Of Monterey Jack Cheese, Pepper Cheese, And Cheddar Cheese)|
|Sour cream||1⁄4 Cup (4 tbs)|
Wash salmon and par dry. Boil, grill, or barbecue until thoroughly cooked and meat begins to flake. Remove from heat and set aside.
To make sauce, in a microwave-safe 1 quart bowl or a small sauce pan, mix together water,tomato paste, oil, chili powder, cayenne, oregano, chilies, garlic, cumin, and onions, If micrwaving, cover and microwave on HIGH for 30 seconds; if cooking on a stove top, put heat on medium and heat, stirring for 3 minutes, or until onion has begunto soften. Remove from heat handset aside.
Preheat oven to 350 degrees. Spoon several tablespoons of sauce into an oven-proof baking pan.
Individually dip tortillas into the sauce and place in the oven pan.
Fill each tortilla with one quarter of the salmon and 1 tablespoon of shredded cheese. Fold tortillas over.
Bake for 10 minutes. or until bubbly. Remove from the oven. Top with sour cream and serve.