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Tuesday, September 16, 2014
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Published: Monday, 1/6/2014

Dinner Tonight: Canned Salmon Tacos

Pauletta Brown submitted this novel take on fish tacos. Her version uses canned salmon, flavored with a splash of lime juice and topped with shredded cabbage and carrots for both crunch and flavor. Salsa and avocado complete the Mexican feel.

Canned Salmon Tacos

1 can salmon

1-2 wedges lime

Taco shells (crunchy)

Coleslaw mix (shredded cabbage and carots)

Your favorite bottled salsa

1 avocado, peeled, pitted, and sliced thin

Drain well a can of salmon and put into a bowl. Toss with lime juice, to taste, and divide among taco shells (the number of shells you use depends on how much you want to fill them. Top with coleslaw mix, to taste, and spoon on salsa, to taste. Complete with one or two thin slices of avocado.

-- Pauletta Brown

Have a recipe that is fast and healthy? Send it to food@theblade.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.



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