Wild Alaska Salmon with Masa Crunchies Breakfast Burrito | Alaska Seafood Marketing Institute

Ingredients

• 2 Idaho® russet potatoes, peeled and ¼ inch diced, held in water
• 3 Tbsp salt
• 1 tsp baking soda
• 1 cup cotija, crumbled
• ½ cup water
• 1 Tbsp lemon juice
• 2 cups maseca flour
• 1 cup warm water
• 1 ½ Tbsp canola oil
• 2 cups high temp oil for frying
• 1 cup tomatillos, husked and cut in half
• ½ onion, small diced
• 1 clove garlic, minced
• 1 jalapeño, seeded and small diced
• 1 lime, juiced and zested
• ¼ bunch cilantro, stemmed and rough chopped
• ½ lb Alaska sockeye salmon, skin removed
• 6 eggs
• 1 Tbsp butter, cubed
• 1 avocado, pitted and sliced
• 2 Tbsp high temp oil
• 4 12 inch tortillas