Chipotle Salmon Tacos

1 1/4 lbs salmon fillet (with skin)
1/4 tsp salt
1 canned chipotle pepper in adobo sauce (seeded/chopped)
8 hard taco shells (or we fried mini tortillas)
1 can mexicali corn (or barbecued corn from the husk)
1 can black beans
1 box prepared spanish rice
1 bag mexican cheeses
1 cup medium-hot salsa (the chunky stuff)

1. Heat oven to 450*
2. Place Salmon, skin side down, in 11x7x2" baking dish. Season with salt and chipotle pepper (sauce and peppers).
3. Bake for about 18 minutes or until salmon is cooked (when it flakes easily with scraped with a fork). Heat the taco shells in the oven for the last three minutes of baking time to warm them.
4. Heat corn and beans (microwave or saucepan on oven). Flake the salmon to break it up.
5. Spread beans on warm taco shells. Layer Lettuce, Rice, Salmon with corn. Top with Cheese and Salsa.