418 g Canned Alaska salmon -(pink or red) 8 tb Fromage frais -OR- Greek yogurt 50 g Cucumber; sliced 1/2 ts Mint 8 Ready-made taco shells 100 g Iceberg lettuce, shredded 3 Tomatoes; chopped 50 g Cheddar cheese, grated Olives -OR- anchovies -OR- chopped peppers -(to garnish) Pre-heat the oven to 200 C, 400 F, Gas mark 6. Drain the can of salmon. Flake the fish and set aside. Mix together the fromage frais or Greek yogurt, cucumber and mint. Set aside. Heat the taco shells in the oven for 2-3 minutes until pliable. (Tacos can also be warmed in a microwave. 30 seconds on HIGH for each taco.) Pile lettuce and tomato into each shell then top with chunks of salmon, a spoonful of the cucumber mixture and some grated cheese. Garnish and serve immediately. Serves 6-8. Approx. 310 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias
How To make Salmon Tacos's Videos
Salmon Skin Taco Shell... Interesting
Crispy Salmon Tacos | Keep Cooking Family Favourites | Jamie Oliver
For a quick, healthy and colourful lunch Jamie's Crispy Salmon Tacos are sure to hit the spot.
Cajun spiced, flaky fish topped with a rainbow coloured salsa that's just bursting with flavour. All piled into homemade flatbreads and drizzled with chilli oil.
All the goodness, all the deliciousness, you have to give this a try. Yum!
Keep Cooking Family Favourites originally aired on Channel 4. If you’re UK based stream Jamie programmes on All 4 channel4.com
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Crunchy Blackened Salmon Tacos with Serrano Slaw | The Defined Dish
These Crunchy Blackened Salmon Tacos with Serrano Slaw are absolutely perfect in every way! For the full recipe:
Blackened Salmon Tacos Recipe
To ‘blacken’ a protein means to add a Cajun or Creole-inspired spice mix, and charr two sides of the protein being used on a pan. The contrast of the Cajun spice, with the protein itself, and the burn of the spice mix have given this dish the reputation it’s held up to. This recipe doesn’t take long to make, and you may have many of the staple ingredients for a taco already in your fridge. Feel free to replace the salmon with any of our Trifecta white fishes. Oh and remember, the aioli is what makes this dish. Add it liberally.
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Salmon Tacos Recipe (Citrus Brown Butter)
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I LOVE fish tacos!!! Normally I use tilapia or some other white fish when I'm making fish tacos but after trying some citrus brown butter salmon I just knew this stuff would go great in a taco! I was right! These salmon tacos are full of citrus flavor and those fresh toppings just ties it all in! Superb!
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How to Make Hot Smoked Salmon Fish Tacos
Test cook Bryan Roof and host Bridget Lancaster reveal the secrets to making a Southern California classic, Smoked Fish Tacos.
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