Trident Seafoods Royal Red® Red Salmon is combined with a fiesta of spices in this Mexican-style lunch or dinner. High in protein and high in omega-3s, each bite is loaded with huge good-for-you flavor, and simple prep makes this recipe a snap to whip up.


1 can   Royal Red® Sockeye Red Salmon 14.75 oz
1 to 2  TBSP Hot pepper sauce, if desired
1  TSP dry or 1 Tablespoon fresh chopped parsley
1/2  TSP Cumin (Ground)
1/2  TSP Onion Powder
1/4  TSP Chili Powder
1/2  TSP Garlic Powder
1  TSP Olive Oil
1  TSP Lemon Juice
1  Cup thinly sliced Napa or green cabbage
2  TBSP Bell Pepper (thinly sliced)
1  TSP Vinegar
1/4  TSP Sugar
Pinch   Salt & Pepper
8   Crisp Taco shells
1/2  Cup prepared Pica de Gallo salsa
4  oz Shredded Monterey Jack Cheese


Use 1 can (14.75 ounces) or 2 cans (6-7.5 oz) Royal Red®, Royal Pink® or other Trident Seafoods® Alaska canned salmon.

In bowl, drain and chunk salmon. Add hot pepper sauce (if desired), parsley, cumin, onion powder, chili powder, garlic powder, olive oil, and lemon juice.

In separate bowl, toss cabbage and pepper strips with vinegar, sugar, salt and pepper. Layer cabbage mix, cheese, salmon and Pico do Gallo salsa into each taco shell.