No-Cook Salmon Tacos
Perfectly Balance Your Plate
Serve with 1 cup sliced veggies, and 1 tbsp of your favourite Epicure dip.
2 cans (213 g each) no salt added salmon
1⁄4 cup light mayonnaise
2 tbsp Creamy Potato Salad Dressing Mix
1 bell pepper
1⁄4 red onion
8 small wholegrain or corn tortillas, warmed
Toppings (optional): Better Than Bacon Topper, sliced avocado, sliced radish, shredded cabbage, hot sauce
- Drain salmon; place in a large bowl. Add mayonnaise and seasoning. Using 2-in-1 Citrus Press, squeeze in juice from 1⁄2 lemon. Stir to combine, breaking up large chunks of salmon, as needed.
- Dice bell pepper. Thinly slice onion.
- Divide salmon mixture and veggies between warm tortillas. Add toppings, if desired.
Per serving (2 tacos): Calories 340, Fat 14 g (Saturated 2.5 g, Trans 0 g), Cholesterol 50 mg, Sodium 200 mg, Carbohydrate 28 g (Fibre 4 g, Sugars 3 g), Protein 26 g.
To warm tortillas in the microwave, place in Multipurpose Steamer. Cover and microwave on high, for 20–30 sec.
Substitute canned salmon with tuna or use up leftover cooked chicken.