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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
Drain and flake salmon, removing skin and bones if necessary. Set aside.
Combine salsa, green chiles and beans in a large saucepan; stir and heat through. Add the salmon; stir gently and heat through again.
Transfer salmon mixture to a serving dish.
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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