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| Salmon Salad Fajitas |
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Recipe and image courtesy of BC Salmon Marketing Council.
A fabulous combination of flavours and textures in this easy to make meal.
Makes 4 servings
1 can
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(213 g/7.5 oz) Gold Seal® salmon, drained |
| 2 Tbsp. | light mayonnaise |
| ¼ cup | low-fat yogurt |
| ¼ tsp. | chili powder |
| 1 | medium carrot, grated |
| 1 | green onion, chopped |
| 1 | tomato, diced |
| 1 | small avocado, peeled, cut in chunks |
| ¼ cup | chopped coriander |
| 4 | 8” flour tortillas |
| 4 | large leaves leaf lettuce
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| | salt and pepper |
- Combine salmon, mayonnaise, yogurt and chili powder.
- Add carrot, green onion, tomato, avocado and coriander, salt and pepper to taste and stir gently.
- Wrap tortillas in foil and warm in 350° F (180° C) oven for 5 minutes.
- To assemble:
• lay tortilla flat on each plate
• top with lettuce leaf; spoon mixture down center of tortilla
• fold edged over to form cone.
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