Tacos with salmon

For the Marinade:
Heat the olive oil in a pan and sauté the onion rings until translucent. Then add the maple syrup, lime juice, cumin and chipotle chili powder and simmer for 4-5 minutes. Remove the pan from the heat and leave the marinade to cool. Pour the marinade over the salmon or place the salmon together with the marinade in a freezer bag. Leave the salmon to marinate for about 30 minutes.

For the Salsa:
Wash the strawberries, remove the stalks and cut into small cubes. Wash and quarter the tomatoes, remove the seeds and finely dice the flesh. Dice the onion and chili. Finely chop the coriander.
Mix all the ingredients in a bowl with the olive oil and lime juice. Season to taste with salt and pepper.

For the Salmon:
Cook the salmon in a pan or on the grill. Make sure that it does not burn. Cut the cooked salmon into cubes. Heat the tortillas briefly on the hot grill. Cover the tortillas with the salmon cubes, onion rings and salsa and fold them up. Garnish with hot cheese sauce and serve immediately.

Tips for the recipe:
Depending on your taste, you can add some lettuce.