Fast, delicious, healthy. You in? Salmon might not be your typical taco filling, but these canned salmon tacos topped with black bean corn salsa, and lots of delicious toppings will surprise your taste buds, in addition to adding healthy omega 3 fatty acids to your diet. If you are looking for a milder flavor, choose wild pink canned salmon. And don’t forget the squeeze of fresh lime – it adds a summery freshness (so does a Corona Light!) Use any leftover salmon filling and salsa for a quick wrap/burrito the next day.
These speedy salmon tacos topped with black bean corn salsa, and lots of delicious toppings will surprise your taste buds, in addition to adding healthy omega 3 fatty acids to your diet. Choose wild pink canned salmon, it's got a milder flavor. And don't forget the squeeze of fresh lime to add fresh citrusy kick.
| Servings |
| 4 servings (2 tacos per serving) |
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These speedy salmon tacos topped with black bean corn salsa, and lots of delicious toppings will surprise your taste buds, in addition to adding healthy omega 3 fatty acids to your diet. Choose wild pink canned salmon, it's got a milder flavor. And don't forget the squeeze of fresh lime to add fresh citrusy kick.
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Ingredients
Salmon Filling
- 1 tablespoon olive oil or vegetable oil
- 1 medium Yellow onion chopped
- 1 small Bell pepper (any color) chopped
- 2 5-ounce cans Wild Alaskan pink salmon drained and separated into small chunks
- 3 tablespoons Water
- 1 4.5 ounce can Green chiles mild
- 1 teaspoon Cumin or as much as you like
- 1/8 teaspoon Chili powder
- Black pepper to taste
Black Bean Salsa
- 15.5 ounce can black beans rinsed and drained
- 1 cup Frozen corn thawed
- 1 cup Fresh salsa
Toppings
- 1 cup Cheese shredded (Mexican blend works well)
- 1 Avocado peeled and diced
- 1 cup Purple cabbage shredded
- 1 cup Plain 2% Greek yogurt
- Lime wedges
- 8 Corn tortillas or whole grain corn taco shells
Servings: servings (2 tacos per serving)
Instructions
- Combine beans, corn, and salsa in a bowl and set aside.
- In a medium-sized pan, saute onion and pepper in olive oil over medium heat until softened, about 5 minutes. Drain the salmon and add it to the onion/pepper mixture.
- Turn the heat to low and add the spices, green chile, and water. Cook over low heat until heated through, about 3 minutes.
- To assemble the tacos, put 1/4 cup of salmon filling on a tortilla and top with 1/4 cup salsa, and 1 tablespoon each cheese, avocado, cabbage, and yogurt.
- Finish with a squeeze of lime and serve.
Recipe Notes
Nutrition Facts per serving
CALORIES: 494
PROTEIN: 37g
FAT: 18g fat (3.5g saturated, 1,044mg omega 3 fatty acids)
CARBOHYDRATE: 49g
SODIUM: 710mg
CALCIUM:487mg (49% DV)
CHOLESTEROL: 86mg
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Jan
November 14, 2023 at 5:42 am (3 years ago)My husband really likes canned salmon. He has it every day with either an apple or a bowl of grapes. I think he will like this alot. Can’t wait to make it for him one night soon. Thank you
C&J Nutrition
February 26, 2024 at 5:09 pm (3 years ago)Hope he enjoys it!
Jessica
March 7, 2024 at 5:40 pm (3 years ago)This is the easiest recipe and gets my whole family eating salmon!
Darlene
April 25, 2024 at 4:44 am (2 years ago)My kids had seconds! Thanks for the recipe. I think I’ll have the leftovers in a quinoa bowl tomorrow and the following day. Yum! And so healthy!