| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Greek |
Main dish |
8 |
Tacos |
INGREDIENTS
| 418 |
g |
Canned Alaska salmon (pink or red) |
| 8 |
tb |
Fromage frais OR- Greek yogurt |
| 50 |
g |
Cucumber; sliced |
| 1/2 |
ts |
Mint |
| 8 |
|
Ready-made taco shells |
| 100 |
g |
Iceberg lettuce, shredded |
| 3 |
|
Tomatoes; chopped |
| 50 |
g |
Cheddar cheese, grated |
|
|
Olives -OR- anchovies OR- chopped peppers (to garnish) |
INSTRUCTIONS
Pre-heat the oven to 200 C, 400 F, Gas mark 6.
Drain the can of salmon. Flake the fish and set aside. Mix together the
fromage frais or Greek yogurt, cucumber and mint. Set aside. Heat the taco
shells in the oven for 2-3 minutes until pliable. (Tacos can also be warmed
in a microwave. 30 seconds on HIGH for each taco.)
Pile lettuce and tomato into each shell then top with chunks of salmon, a
spoonful of the cucumber mixture and some grated cheese. Garnish and serve
immediately.
Serves 6-8. Approx. 310 kcals per serving
From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with
permission from Alaska Seafood Marketing Institute Meal-Master compatible
recipe format courtesy of Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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