Eight 6-inch corn tortillas
Adjust an oven rack with the broiler pan to the top rack and preheat the broiler to high heat.
For the salmon: Combine the smoked paprika, cumin, thyme, cayenne pepper
and 1/2 teaspoon salt in a small bowl. Sprinkle the salmon evenly on both sides with the spice rub. Place the salmon
on the hot broiler pan and broil
until opaque and cooked through, about 8 minutes. Remove the salmon to a plate and use a fork to flake the fish
and break into chunks.
For the pico de gallo: Combine the tomatoes, jalapeno, cilantro, onion, garlic, lime
juice, and salt in a small bowl.
For the guacamole
: Combine the avocado, tomato, jalapeno, yogurt
, red onion, cilantro
, garlic, lime juice and salt in a medium bowl. Mash
together until combined but still a bit chunky.
To serve, spread the guacamole on a warmed tortilla and top with chunks of salmon and pico do gallo.