Salmon Tacos


  • 1 tablespoon taco seasoning mix
  • 1 tablespoon water
  • 1 (7.1 ounce) pouch skinless and boneless pink salmon or 2 (6 ounce) cans salmon, drained
  • 6 (6-inch) flour tortillas
  • 1 cup shredded Mexican-style cheese
  • 1 medium onion, chopped
  • 1 cup cabbage mix (red and white cabbage with shredded carrots)
  • 1 cup chopped tomatoes
  • 1 cup salsa
  • 1 lime


  1. Combine taco seasoning with water.
  2. Heat mixture in wok or skillet over medium heat until heated through.
  3. Stir in salmon and heat until hot; drain and set aside.
  4. Spoon salmon mixture onto tortilla, then top with cheese, onion, cabbage mix, tomatoes, salsa and a squeeze of lime juice.
  5. Serve immediately.

Yield: 6 tacos

Source: Chicken of the Sea International

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