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 firstname.lastname@example.org or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.