Fish Tacos with Salmon and Pico de Gallo
A salmon fish tacos recipe that's easy to make as it is to enjoy! Indulge in this corn tortilla wrapped snack and enjoy the bright flavours.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at goldseal.ca.
Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Can opener
- Fork
- Measuring spoon
- Citrus press
Ingredients
- 2 cans (213g) Gold Seal Wild Pink Salmon (Traditional), drained
- 3 plum tomatoes, seeded and finely chopped
- ½ small white onion, finely chopped
- ½ cup fresh cilantro, chopped
- 1 jalapeno, seeded and finely chopped
- Salt to taste
- 1 lime juice
- ½ tsp cumin
- Salt
- freshly ground pepper
- 8 small corn tortillas, (depending on if you double up on the tortillas)
- Pico de gallo, to taste
- ½ avocado, in cubes
- Hot sauce, if desired
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