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Wild Salmon Tacos or Burritos
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Having a few cans of Wild Alaskan canned salmon in your cupboard ensures that a healthy, hearty, easy meal like this one is just moments away.

Some may prefer to use our skinless-boneless Wild Red™ Sockeye, because Traditional Wild Red™ contains edible skin and soft bones that some may not want in the taco context.

Our Traditional Wild Red™ has about one-fifth more omega-3s, and the bones are so soft they can be easily blended into the salmon with a fork, adding calcium to the mix.

Wild Salmon Tacos or Burritos

You can use the same salmon mixture as a filling for burritos or wraps. In that case, place tortillas or wraps in the oven, top with the bean-cheese mixture, and follow the directions from there.

Cook time 1015 minutes 
Makes 12 tacos, serving 6

2 large cans Wild Red™ canned salmon (7.5 Traditional or 6.35 oz Skinless-Boneless)
1/2 cup fresh salsa (pre-made from the store)
12 taco shells or 12 small tortillas or wraps
3/4 cup black or refried beans
1/4 cup Cheddar or Pepper Jack cheese
2 cups cabbage or lettuce, shredded
3/4 cup fresh tomato, finely chopped
Cilantro, to taste


Preheat oven to 350 F.
  • Mix salmon with salsa and set aside. 
  • Fill the tacos with beans and cheese and place on one or two sheet pans. Place in oven until warm and cheese is melted (5‒8 minutes). 
  • Remove from oven and divide salmon mixture evenly among the tacos. Add cabbage or lettuce and diced tomatoes. Serve with extra salsa and chopped cilantro, if desired.


Seafood Basics

How to Broil Silver Salmon
How to Sauté Sockeye Salmon
How to Steam Halibut
How to Clean Spot Prawns



For orders, questions, or assistance call 800-608-4825 any day or time. © 2014 Vital Choice Wild Seafood & Organics, Inc. All Rights Reserved