Gold Rush Tacos

1 (14 3/4 ounce) can or 2 (7 1/2 ounce) cans Alaska canned salmon
1 1/2 cups thick and chunky salsa
1 (4 ounce) can diced green chiles, drained
1 (8 3/4 ounce) can black beans, rinsed and drained
8 corn taco shells

Drain and flake salmon, removing skin and bones if necessary. Set aside.

Combine salsa, green chiles and beans in a large saucepan; stir and heat through. Add the salmon; stir gently and heat through again.

Transfer salmon mixture to a serving dish. Arrange taco shells on a platter and offer separate bowls of toppings such as salsa, lettuce, green onion, tomatoes, grated cheese, olives, avocado and sour cream.

Makes 4 servings.