- 1 1/2 - 2 Lb. of Salmon Fillet
- 5 Bacon Slices
- 1 Green, Red, or Yellow Peppers (Finely Chopped)
- 1/2 White Onion (Finely Chopped)
- 2 Pineapple Slices (Fresh, Finely Chopped)
- 2 Garlic Cloves (Finely Chopped)
- 2 Limes
- 1/4 Tablespoon of Celery Salt
- 1/4 Tablespoon of Paprika
- Cilantro (Bunch, Finely Chopped)
- 4 Corn Tortillas
Preheat the griddle with all burners set on medium temperature
Place the strips of bacon on the griddle and cook them thoroughly. Take out the bacon strips and make sure the grease remains on the griddle.
Spread the grease from the bacon thoroughly on the surface of the griddle and then place the salmon with the skin facing down on it. Add paprika and celery salt and let it cook from five to seven minutes.
While the salmon is cooking, take advantage of the bacon fat, and start cooking on one side of the griddle the green peppers, pineapple, onions, and garlic. Use the spatulas to spread the vegetables and cook them evenly. To season the vegetable mix, sprinkle a little bit of celery salt (be careful; celery salt is strong and can overpower the flavors of the vegetable mix).
Once the skin side of the salmon is cooked, flip the salmon and let it cook between four and seven minutes.
Once the vegetable mix is cooked, remove from the griddle.
Once the salmon is cooked, place the fillet on a large cutting board, break the bacon into small crumbs, and mix them thoroughly with the vegetable mix. Place the mix on top of the salmon and sprinkle fresh cilantro.
Heat tortillas, assemble the tacos and squeeze lime drops on top of the salmon.