Print Recipe

Gold Rush Tacos


  • 1 (14 3/4 ounce) can or 2 (7 1/2 ounce) cans Alaska canned salmon
  • 1 1/2 cups thick and chunky salsa
  • 1 (4 ounce) can diced green chiles, drained
  • 1 (8 3/4 ounce) can black beans, rinsed and drained
  • 8 corn taco shells


  1. Drain and flake salmon, removing skin and bones if necessary. Set aside.
  2. Combine salsa, green chiles and beans in a large saucepan; stir and heat through. Add the salmon; stir gently and heat through again.
  3. Transfer salmon mixture to a serving dish.
  4. Arrange taco shells on a platter and offer separate bowls of toppings such as salsa, lettuce, green onion, tomatoes, grated cheese, olives, avocado and sour cream.

Makes 4 servings.

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