1 (10 ounce) package cream cheese, softened
3 tablespoons lemon juice
1/4 teaspoon garlic powder
1 large tomato, chopped
1 cup shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
Heat a large frying pan or skillet over medium high heat. Mix together cream cheese, lemon juice, garlic powder and tomato. Place in pan, and cook about 10 minutes or until heated through.
Remove from pan and place on paper towels. Drain grease from pan.
Heat oil in medium skillet over medium heat. Place salmon in pan, and cook 5 minutes on each side. Drain on paper towels.
Top each taco with 2/3 of the salmon mixture. Drizzle remaining cream cheese mixture over salmon. Place taco shells on paper towels. Brush remaining cream cheese mixture with lemon juice.
In a small bowl, mix cream cheese sauce with lemon juice, Cheddar cheese and tomato sauce. Place on taco shells.
Return the remaining salmon mixture to the pan, and sprinkle remaining cream cheese sauce over the top. Coat well. Top with remaining cheese mixture and spread taco shells with remaining flour.
Bake in preheated oven for about 35 minutes, or until the fish flakes easily with a fork.