Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    corn tortillas
  16      ounces        (1 cn) corn black beans -- rinsed and drained
   7      ounces        (1 cn) pink salmon -- w bones, drained
   2      tablespoons   safflower oil
     1/4  cup           fresh lime juice
     1/4  cup           fresh parsley -- chopped
     1/2  teaspoon      onion powder
     1/2  teaspoon      celery salt
     3/4  teaspoon      ground cumin
     3/4  teaspoon      garlic -- minced
     1/2  teaspoon      lime zest -- grated
     1/4  teaspoon      red pepper flakes -- dried
     1/4  teaspoon      chili pepper

Preparation:

Preheat oven to 350 degrees. Cut tortillas in triangles and toast oven until crisp, about 5 minutes. Combine the beans and salmon, flaking the salmon with a fork. Mix remaining ingredients; chill to blend flavors. Serve with tortilla chips. (How making these into tacos? I enjoy cooking but not that much.)

Nutritional Information:

CAL: 68; CHO: 3mg; CAR: 8g; PRO: 4g; SOD: 75mg; FAT: 2g;