1. Prepare outdoor grill for direct grilling over medium-high heat. Spray both sides of salmon and pineapple slices with cooking spray

2. Place salmon and pineapple on hot grill rack; cover and cook salmon 8 minutes or until internal temperature reaches 145° and pineapple 5 minutes or until grill marks appear, turning salmon and pineapple once. About 1 minute before salmon is done, place tortillas on hot grill rack; cook 1 minute or until grill marks appear, turning once. Transfer salmon and pineapple to cutting board; with 2 forks, shred salmon, and coarsely chop pineapple. Makes about 2 cups salmon and 1 cup pineapple.

3. Fill tortillas with salmon, pineapple, guacamole and salsa; garnish with cilantro, lime wedges and/or sour cream, if desired.

• 21 g Total fat
• 4 g Saturated fat
• 72 mg Cholesterol
• 552 mg Sodium
• 41 g Carbohydrates
• 5 g Fiber
• 8 g Sugars
• 1 g Added sugars
• 33 g Protein