Blackened Salmon Soft Tacos

I used to be afraid of cooking fresh fish, so everything we ate came from a can (no bueno).  I'm so glad I realized how easy fish is to prepare so we can enjoy yummy meals like this keeper from Woman's Day magazine.  This takes virtually no prep time and can be on the table in 15 minutes.
*1 1/4-lb piece skinless salmon fillet, cut into 4 (equal) pieces
*2 TBSP blackening spice mix or Cajun seasoning (look for a no-salt added variety)
*1/2 small head romaine lettuce, thinly sliced
*1/2 c. fresh cilantro
*1 TBSP. olive oil
*1 TBSP fresh lime juice
*Salt and pepper
*8 small flour or corn tortillas, warmed
*Sour cream
Heat a large skillet over medium heat.  Coat both sides of the salmon with the seasoning mix and when the pan is good and hot place salmon in to cook.  It will cook more quickly if you cover it, but if you still need to prep the other ingredients, just let it hang out, cooking until opaque throughout, about 3-4 min/side. Fish seems to cook a lot better if you only flip it once, so watch the side of the fillet to see when it is opaque half-way up, then flip.
While the salmon is cooking, toss together sliced lettuce, cilantro, oil, lime juice & 1/4 tsp. salt and pepper.
Remove salmon from pan and flake with fork.  If desired, spread sour cream on the tortillas, fill with salmon and top with the lettuce mixture.  Add a side of black beans, lime wedges and some fresh Utah corn.  This should serve 4 adults.  Any leftover salmon is great on a salad for a leftover lunch.