Salmon Tacos with Avocado | American Pregnancy Association
American Pregnancy Association
American Pregnancy Association

Crunchy Salmon Tacos

The delicious tacos are easy to make and pack tons of healthy protein and essential fats for baby’s brain development and mom’s breast milk. Leftovers are even more delicious in another batch of tacos or a salad.

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Soft tortilla tacos filled with seasoned salmon and avocado.

Salmon Tacos with Avocado

Recipe Credit

Rachel, RACHLmansfield

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Serves:

4

Prep Time:

5 mins

Cook Time:

3 mins

Salmon Tacos with Avocado

Ingredients

  • 2 cans of Safe Catch Wild Pink Salmon
  • 4 Tbsp Mayonnaise
  • ½ tsp Black Pepper
  • 8 Tortillas of choice
  • 2 Ripe Avocado
  • 2 Cups 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 & Cups

Instructions

  1. 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, then empty into a medium mixing bowl, add mayonnaise, black pepper and stir until fully blended, then set aside
  2. Knife Work: (Carefully) Halve Avocadoes, removing the pit and skin, then slice halves for about 6-8 slices each
  3. Warm tortillas in microwave for ~10 secs, to make them pliable
  4. Add about 2 Tbsp of salmon to each tortilla, followed by leafy greens and avocado slices, then fold in half and place in an oiled frying pan on medium-high heat for about 3 mins per side or until crispy & browned

SERVING SUGGESTION

Eat Salmon Tacos while they are warm and 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 2-3 days.

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