Salmon Tacos with Guacamole

Heat oven to 400 degrees. In a small, lidded
pot, combine 1 1/2 cups water, rice and
1 tbsp of the oil. Bring to a boil, then
reduce heat to low and cook, covered,
15 minutes. Remove from heat and
let stand 5 minutes. Fluff with a fork
and stir in 1/4 tsp of the salt and 1/8 tsp
of the pepper. Cover and set aside.

Meanwhile, make guacamole. Mash
avocado in a bowl. Stir in lime juice, garlic,
cilantro and 1/4 tsp of the salt. Set aside.

Pat salmon dry. Place on a foil-lined
baking sheet and rub with remaining
2 tsp olive oil. In a small bowl, combine
coriander, paprika, remaining 1/4 tsp salt
and remaining 1/8 tsp pepper. Rub onto
salmon. Bake at 400 degrees for 15 minutes or
until fish flakes easily with a fork.

Wrap tortillas in foil; place in oven for a
few minutes until warmed through. To
assemble, flake salmon into large pieces,
leaving skin on foil, and place on warm
tortillas with guacamole, Cilantro-Lime
Yogurt and, if desired, cilantro and lime
wedges. Serve rice on side.

Cilantro-Lime Yogurt: Combine
1 container (6 oz) Chobani 0% plain
Greek yogurt with 1 tsp lime juice, 1 tsp
lime zest, 1 tbsp chopped cilantro and
1/8 tsp salt.