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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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

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
Knife Work: (Carefully) Halve Avocadoes, removing the pit and skin, then slice halves for about 6-8 slices each
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

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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