Fish Tacos

Salmon and a bright pico de gallo combine with corn or flour tortillas to form a fresh and delicious Mexican inspired snack.


  • cans (213g each) Gold Seal Wild Pink Salmon ( Traditional ), drained
  • 3 plum tomatoes, seeded and finely chopped
  • 1/2 small white onion, finely chopped
  • 1/2 cup  fresh cilantro, chopped
  • jalapeno, seeded and finely chopped
  • salt , to taste
  • 1 lime juice
  • 1/2 tsp cumin,
  • salt and freshly ground pepper, to taste
  • small corn tortillas , (depending on if you double up on the tortillas)
  • pico de gallo, to taste
  • 1/2 avocado, in cubes
  • hot sauce, if desired


  1. Mix together the tomatoes, onion, cilantro, jalapeno, and salt to make the pico de gallo and set aside.
  2. Toss the salmon with the lime juice and cumin. Taste and season with salt and pepper.
  3. Heat up the tortillas in a dry pan (or warm using your method of choice). Top the tortillas with the salmon mix, pico de gallo, and avocado. Enjoy with hot sauce if desired.

Most street tacos double up on the tortillas, but feel free to use single tortillas for your tacos, as well.

Tips and Tricks

Choose corn tortillas for a gluten-free option.