Alaska Salmon Tacos
15 minutes 4 servings
Trident Seafoods Royal Red® Red Salmon is combined with a fiesta of spices in this Mexican-style lunch or dinner. High in protein, each bite is loaded with huge good-for-you flavor, and simple prep makes this recipe a snap to whip up.
Ingredients
1 can Royal Red® Red (Sockeye) Salmon 14.75 oz
1 to 2 Tablespoon Hot pepper sauce, if desired
1 teaspoon dry or 1 Tablespoon fresh chopped parsley
1/2 teaspoon Ground Cumin
1/2 teaspoon Onion Powder
1/4 teaspoon Chili Powder
1/2 teaspoon Garlic Powder
1 teaspoon Olive Oil
1 teaspoon Lemon Juice
1 Cup Napa or Green Cabbage (thinly sliced)
2 Tablespoon Bell Pepper, thinly sliced
1 teaspoon Vinegar
1/4 teaspoon Sugar
Pinch Salt & Pepper
8 Crisp Taco shells
1/2 Cup Pica de Gallo Salsa
4 oz Monterey Jack Cheese (shredded)
Directions
Use 1 can (14.75 ounces) or 2 cans (6-7.5 oz) of Royal Red®, Royal Pink® or other Trident Seafoods® Alaska canned salmon.
In a 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 a 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.
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