2 - 6 oz tins smoked or regular salmon
8 corn tortillas
For the Salsa -
2 cups pineapple cut into 1/4 inch dice
1 large avocado - cut into 1/4 inch dice
1/4 cup minced jalapeno
1/4 cup minced red onion
1/2 cup chopped cilantro
1/2 tsp kosher salt
Combine all the ingredients in a bowl, taste and adjust the salt if desired
For the Slaw -
6 cups shredded green cabbage
1/2 cup mayo
Juice of 1 lime
1 tsp honey
2 Tbsp of the liquid from a can of chipotle peppers
1/4 tsp kosher salt
Whisk together the mayo, lime juice, honey, salt, and chipotle. Just before serving toss with the cabbage. Taste and adjust the salt if desired.
To serve -
Warm the tortillas, I like to put them over the flame of the gas stove for a few seconds on each side to warm them and get a little bit of char on the edges.
To each tortilla add some of the salmon then top with the salsa and the slaw.
Serve with your favorite rice, and beans. Any extra salsa is also delicious with tortilla chips.
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