Wild Salmon Tacos or Burritos

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 Redô Sockeye, because Traditional Wild Redô contains edible skin and soft bones that some may not want in the taco context.

Our Traditional Wild Redô 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 Redô 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.