Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Canned Salmon Tacos With Salsa And Black Beans
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- #39958
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 can (14.75 ounce size) Alaska canned salmon
1 1/2 cup thick and chunky salsa
1 can (4 ounce size) diced green chiles, drained
1 can (8.75 ounce size) black beans, rinsed and drained
8 corn taco shells
Toppings
salsa
shredded lettuce
sliced green onion
diced tomatoes
grated cheese
sliced black olives
sliced avocado
sour cream
directions
Drain and flake salmon, removing skin and bones if necessary. Set aside.
Combine salsa, green chiles and beans in a large saucepan; stir and heat through. Add the salmon; stir gently and heat through again.
Transfer salmon mixture to a serving dish. Arrange taco shells on a platter and offer separate bowls of toppings such as salsa, lettuce, green onion, tomatoes, grated cheese, olives, avocado and sour cream.
added by
sandyu42
nutrition data
359 calories, 13 grams fat, 33 grams carbohydrates, 27 grams protein per serving.
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reviews & comments
November 25, 2016
Unfortunately, the canned salmon imparted a rather fishy taste to the filling. More so than other dishes that I make that utilize canned salmon. However, I'm willing to try this again for two reasons: One, other than the taco shells, it's a healthy low-fat dinner, certainly lower than regular tacos. And two, next time I'll use fresh or even smoked salmon. I think that will make a world of difference.