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Tacos with Salmon Avocado Salsa

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Recipe Ingredients

1 boned salmon fillet with skin (1 in. thick, 2 lb.)
1 onion (6 oz.), cut into rings
2 tbsp lime juice
1 tbsp minced garlic
1/4 tsp pepper
1 tbsp olive oil
8 flour tortillas (8 in.)
Avocado salsa
2 cups finely shredded cabbage
1 cup crumbled feta cheese or queso fresco
Salt

Cooking Procedures

Place salmon in a heavy-duty plastic food bag. Add onion, lime juice, garlic, pepper, and oil. Seal bag. Turn fish often for 30 minutes.
Meanwhile, stack the tortillas and seal in foil.
Cut a piece of heavy-duty foil the same size as salmon. Lift fish from marinade and place skin down on foil.
Lay foil with fish on a barbecue grill over a solid bed of medium coals or gas grill on medium (you can hold your hand at grill level only 4 to 5 seconds). Evenly distribute onion from marinade over fish. Close lid on grill; open vents for charcoal.
After 5 minutes, place tortilla packet next to salmon. Turn tortillas every few minutes. Cook until salmon is no longer translucent but is still moist-looking in center (cut to test) and tortillas are hot in center, about 8 minutes more.
Pull off salmon skin and discard. Cut fish into 1-inch chunks and put in a bowl.
To assemble tacos, wrap chunks of salmon, salsa, cabbage, and feta in tortillas. Add salt to taste 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

fat is equal to 1 tablespoon of butter. \41/2 tablespoons of hardened vegetable fat is equal to 16 tablespoons of butter. HARD SOAP J J J 5 lbs. clarified and strained fat. 2 tblsp. powdered borax. 1 lb. potash. y$ cup ammonia. 1 qt. cold water. 2 tblsp. sugar. y cup washing soda, dissolved in 34 CUP boiling water. Mix the potash with the water and add the borax, ammonia and sugar. Pour into this mixture, when cool, the melted but not hot fat. Stir constantly for fifteen minutes and

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