Alaska Salmon Tacos

Alaska Salmon Tacos

15 minutes 4 servings

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

  1. 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.

  2. 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.

  3. 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.

Royal Red® Red (Sockeye) Salmon 7.5 oz

Canned Products

Royal Red® Red (Sockeye) Salmon 7.5 oz

7.5 oz

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