Ingredients
- 1 can 1 can (14.75 oz.) traditional pack Alaska salmon OR 2 cans or pouches skinless, boneless salmon (6 to 7.1 oz. each)
- 1 1 to 2 Tablespoons hot pepper sauce, if desired
- 1 teaspoon 1 teaspoon dry OR 1 Tablespoon fresh chopped parsley
- 1/2 teaspoon 1/2 teaspoon cumin
- 1/2 teaspoon 1/2 teaspoon onion powder
- 1/4 teaspoon 1/4 teaspoon chili powder
- 1/2 teaspoon 1/2 teaspoon garlic powder
- 1 teaspoon 1 teaspoon olive oil
- 1 teaspoon 1 teaspoon lemon juice
- 1 cup 1 cup thinly sliced Napa or green cabbage
- 2 Tablespoons 2 Tablespoons thinly sliced bell pepper
- 1 teaspoon 1 teaspoon vinegar
- 1/4 teaspoon 1/4 teaspoon sugar
- Pinch each Pinch each salt and pepper
- 8 8 crisp taco shells
- 1/2 cup 1/2 cup prepared Pico de Gallo salsa
- 4 oz. 4 oz. shredded Monterey Jack cheese
Servings:
Units:
Instructions
- In bowl, drain and chunk salmon. Add hot pepper sauce (if desired), parsley, cumin, onion powder, chili powder, garlic powder, olive oil,
- and lemon juice.
- In separate bowl, toss cabbage and pepper strips with vinegar, sugar, salt and pepper. Layer cabbage mix, cheese, salmon and Pico do Gallo
- salsa into each taco shell.
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