Enjoy taco night with a fish twist! This wild-caught salmon adds the nutrition and protein a family needs and is super easy for a weeknight.
Salmon Tacos with Avocado
SERVES:4
PREP TIME: 5 mins
COOK TIME: 3 mins
INGREDIENTS
- 2 cans of Safe Catch Wild Pink Salmon
- 4 T. mayonnaise
- 1/2 t. black pepper
- 8 tortillas of choice
- 2 ripe avocados
- 2 c. organic leafy greens
- Oil of choice for cooking
TOOLS YOU’LL NEED
- Medium mixing bowl
- Chef’s knife
- Cutting board
- Frying Pan
- Spatula
- Measuring spoons and cups
INSTRUCTIONS
- Open each can of Safe Catch Wild Pink Salmon (do not drain), then flake with a fork until all liquid is absorbed by the salmon. Empty into a medium mixing bowl, add mayonnaise and black pepper and stir until fully blended. Set aside
- Knife work: Carefully halve avocados, removing the pit and skin, then slice halves to make about 6-8 slices each.
- Warm tortillas in microwave for about 10 seconds, just long enough to make them pliable.
- Add about 2 tablespoons of salmon to each tortilla, followed by leafy greens and avocado slices. Fold in half and place in an oiled frying pan on medium-high heat for about 3 minutes per side or until crispy and browned.
SERVING SUGGESTION
Eat salmon tacos while they are warm. Feel free to add your favorite salsa to these crispy-shell favorites. Any leftovers can be refrigerated and used to make salmon salad sandwiches or another batch of tacos in the next two to three days.
Recipe courtesy of SafeCatch.com