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| Salmon Tacos |
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Recipe and image courtesy of BC Salmon Marketing Council.
Makes 8 tacos
1 can
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(213 g/7.5 oz) Gold Seal® salmon, drained |
| 1 tsp. | lemon juice |
| ½ cup |
grated cheddar cheese |
| 1 cup |
shredded lettuce |
| 1 cup |
diced avocado |
| 8 |
taco shells |
| ½ cup |
salsa or taco sauce |
| ½ cup |
yogurt or light sour cream |
- Flake the salmon with juices and well-mashed bones and sprinkle with lemon juice.
- Divide salmon, cheese, lettuce and avocado between the taco shells.
- Top with a spoonful each of salsa or taco sauce and yogurt or light sour
cream.
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