Ingredients:

  • 2 (7 oz) cans Chicken of the Sea Pink Salmon, drained (198g)
  • 1 tablespoon olive oil (15ml)
  • 1 teaspoon garlic powder (5g)
  • 1 teaspoon smoked paprika (5g)
  • ½ teaspoon salt (2.5g)
  • ½ teaspoon black pepper (2.5g)
  • 8 small corn tortillas
  • 1 cup shredded cabbage (90g)
  • 1 avocado, diced
  • ½ cup diced tomatoes (75g)
  • ¼ cup chopped fresh cilantro (5g)
  • ½ cup sour cream (120ml)
  • 2 tablespoons lime juice (30ml)
  • 1 teaspoon lime zest (5g)
  • Salt to taste

Instructions:

  1. In a mixing bowl, combine sour cream, lime juice, lime zest, and salt. Mix well to prepare lime crema.
  2. In a non-stick skillet, heat olive oil over medium heat.
  3. Add drained salmon, garlic powder, smoked paprika, salt, and pepper. Gently flake the salmon and cook for 5 minutes until heated through.
  4. In another skillet or on a griddle, warm the corn tortillas for about 30 seconds on each side until pliable.
  5. Place a portion of the salmon mixture in the center of each tortilla and top with shredded cabbage, diced avocado, diced tomatoes, and cilantro.
  6. Drizzle lime crema over the assembled tacos.