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Ingredients:
418 g canned alaska salmon (pink or red)
8 tbsp fromage frais or- greek yogurt
50 g cucumber, sliced
1/2 tsp mint
8 ready-made taco shells
100 g iceberg lettuce, shredded
3 tomatoes, chopped
50 g cheddar cheese, grated
1 olives -or- anchovies or- chopped p, eppers (to garni
Instructions:
Pre-heat the oven to 200 C, 400 F, Gas mark 6.
Drain the can of salmon. Flake the fish and set aside. Mix together
the fromage frais or Greek yogurt, cucumber and mint. Set aside. Heat
the taco shells in the oven for 2-3 minutes until pliable. (Tacos can
also be warmed in a microwave. 30 seconds on HIGH for each taco.)
Pile lettuce and tomato into each shell then top with chunks of
salmon, a spoonful of the cucumber mixture and some grated cheese.
Garnish and serve immediately.
Serves 6-8. Approx. 310 kcals per serving
From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with
permission from Alaska Seafood Marketing Institute Meal-Master
compatible recipe format courtesy of Karen Mintzias
Servings: 8
I will not eat oysters. I want my food dead - not sick, not wounded - dead. Woody Allen
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