This week, may I present Salmon Soft Tacos? As in, canned Loki salmon and shredded cabbage in place of lettuce and tortillas from the depths of the freezer.
|Now that's canned salmon!|
To this end, I seasoned up the canned salmon with homemade taco seasoning.
I sautéed some onions.
I gathered some fixings.
|Fresh cabbage, cilantro and avocado!|
The result? Success! At least, for this season of the year. The husband still said he'd rather have fresh salmon. The boy still said he'd rather have a beef taco. The girls thought it was fine enough.
Anywho, it went over far better than last night's pantry meal, an egg-and-bean brunch casserole that the 11YO declared "disgusting" and the 15YO said, more diplomatically, "I didn't really like it." I'll spare you that recipe...
May fresh, local food come soon!
Canned Salmon Soft Tacos
3 cans Loki salmon (these cans are smaller than tuna cans)
taco seasoning (I went with homemade link above, adjusted to amount of salmon I had)
1 onion, sliced thin
1 small can refried beans
1 pkg small flour tortillas
Mix canned salmon with taco seasoning. Check for bones.
Sauté onions in oil or bacon fat over medium-low heat until soft or of desired consistency.
Microwave the beans in a microwave-safe container.
Heat the tortillas according to pkg directions. (I just lay them, one at a time, straight on my gas burner, turning frequently.)
Assemble all ingredients and have people serve themselves.