ALASKA SALMON TACOS

Trident Seafoods Royal Red® Red Salmon tacos are combined with a fiesta of spices in this Mexican-fashion lunch or dinner. High in protein, every chunk is loaded with big correct-for-you flavor, and simple prep makes this recipe a snap to whip up.

INGREDIENTS

• 1 can Royal Red® Red (Sockeye) Salmon 14.75 oz
• 1 to 2 Tablespoon Hot pepper sauce, if desired
• 1 teaspoon dry or 1 Tablespoon fresh chopped parsley
• 1/2 teaspoon Ground Cumin
• 1/2 teaspoon Onion Powder
• 1/4 teaspoon Chili Powder
• 1/2 teaspoon Garlic Powder
• 1 teaspoon Olive Oil
• 1 teaspoon Lemon Juice
• 1 Cup Napa or Green Cabbage (thinly sliced)
• 2 Tablespoon Bell Pepper, thinly sliced
• 1 teaspoon Vinegar
• 1/4 teaspoon Sugar
• Pinch Salt & Pepper
• 8 Crisp Taco shells
• 1/2 cup Pico de Gallo Salsa
• 4 oz Monterey Jack Cheese (shredded)

DIRECTIONS

Use 1 can (14.75 ounces) or 2 cans (6-7.5 oz) Royal Red®, Royal Pink® or other Trident Seafoods® Alaska canned salmon.

In bowl, drain and chunk salmon. Add hot pepper sauce (if desired), parsley, cumin, onion powder, chili powder, garlic powder, olive oil, and lemon juice.

In a separate bowl, toss cabbage and pepper strips with vinegar, sugar, salt, and pepper. Layer cabbage mix, cheese, salmon and Pico do Gallo salsa into each taco shell.

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