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+ servings

Salmon Crispy Tacos with Avocado

Crispy Taco shells are easy to make at home and canned wild caught salmon adds the nutrition and protein we all desire. If you have 15 mins, this quick recipe can solve your craving for salmon fish tacos and keep things healthy too.
Print Recipe
CourseMain Course
CuisineAmerican
Prep Time5 minutes
Cook Time3 minutes
Servings4 people

Equipment

  • Medium Mixing Bowl
  • Chef’s Knife
  • Cutting Board
  • Frying pan
  • Spatula
  • Measuring spoons and cups

Ingredients

  • 2 cans Safe Catch Wild Pink Salmon
  • 4 tbsp tbsp Mayonnaise
  • 1/2 tsp Black pepper
  • 8 Tortillas of choice
  • 2 Ripe avocado
  • 2 cups Organic leafy greens
  • Oil of choice for cooking

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
  • 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

Notes

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.
Recipe Credit
Rachel, RACHLmansfield