1 14 3/4-ounce can Alaska salmon, drained and flaked
1/2 cup fresh or bottled non fat salsa
12 (6-1/2 inch) corn tortillas
3/4 cup fat free refried beans
1/4 cup fat free Cheddar cheese
2 cups cabbage, shredded
OR
2 cups lettuce
3/4 cup fresh tomato, chopped
Salsa, to taste
Cilantro, to taste
Servings: 6
1. Mix Alaska salmon with salsa and hold aside.
2. Place the tortillas on sheet pans in 1 single layer; portion beans and cheese evenly onto the tortillas. Place in a 350ºF oven until warm and cheese is melted, 5 to 8 minutes. Remove from oven and divide salmon mixture evenly among the tortillas. Top with cabbage or lettuce and diced tomatoes, portioned evenly. Fold tortillas over and serve with extra salsa and chopped cilantro, if desired.
Yield: 12 tacos
Notes: Variation: Salmon mixture may also be used as burrito or tostada filling.
Cuisine: Mexican
1/2 cup fresh or bottled non fat salsa
12 (6-1/2 inch) corn tortillas
3/4 cup fat free refried beans
1/4 cup fat free Cheddar cheese
2 cups cabbage, shredded
OR
2 cups lettuce
3/4 cup fresh tomato, chopped
Salsa, to taste
Cilantro, to taste
Servings: 6
1. Mix Alaska salmon with salsa and hold aside.
2. Place the tortillas on sheet pans in 1 single layer; portion beans and cheese evenly onto the tortillas. Place in a 350ºF oven until warm and cheese is melted, 5 to 8 minutes. Remove from oven and divide salmon mixture evenly among the tortillas. Top with cabbage or lettuce and diced tomatoes, portioned evenly. Fold tortillas over and serve with extra salsa and chopped cilantro, if desired.
Yield: 12 tacos
Notes: Variation: Salmon mixture may also be used as burrito or tostada filling.
Cuisine: Mexican
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