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Recipes

Sockeye Smoked Salmon Tacos

The only thing you need to heat in these quick and tasty bite sized tacos are the tortillas! With our wild sockeye smoked salmon, these appetizers are as easy to make as they are to eat! The Northwest meets the Southwest on one plate. Representing the North of the border is Pacific sockeye salmon from Bristol Bay, cold smoked to smoked salmon perfection. Coming from South of the border, we have corn tortillas, a staple of many Latin American cuisines. If you're looking for a fun new way to enjoy smoked salmon, particularly a wild fish variety, look no further. If you don't have sockeye smoked salmon, several of our other cold smoked varieties of smoked salmon will work well in this dish.

Directions

Flame tortillas on either side over stove-top for 20 seconds for a char and added flavor.

On each mini taco, place one strip of smoked salmon, garnish with radish, jalapeño slices, corn, sour cream and cilantro.

Serve with lime wedges on the side.

Sockeye Smoked Salmon Tacos

Prep Time

10min

Cook Time

5 minmin

Serves

18-24people

Ingredients

  • 8 ounce pack of corn tortillas
  • 12 ounces smoked sockeye salmon
  • Half a dozen radishes: red, purple, white (thinly sliced, then cut into matchsticks)
  • 1 jalapeno (thinly sliced)
  • 1/2 cup of fresh roasted corn kernels
  • 8 ounces sour cream
  • 1 bunch of cilantro leaves
  • 1 lime (cut into small wedges)
The only thing you need to heat in these quick and tasty bite sized tacos are the tortillas! With our wild sockeye smoked salmon, these appetizers are as easy to make as they are to eat! The Northwest meets the Southwest on one plate. Representing the North of the border is Pacific sockeye salmon from Bristol Bay, cold smoked to smoked salmon perfection. Coming from South of the border, we have corn tortillas, a staple of many Latin American cuisines. If you're looking for a fun new way to enjoy smoked salmon, particularly a wild fish variety, look no further. If you don't have sockeye smoked salmon, several of our other cold smoked varieties of smoked salmon will work well in this dish.

Ingredients

  • 8 ounce pack of corn tortillas
  • 12 ounces smoked sockeye salmon
  • Half a dozen radishes: red, purple, white (thinly sliced, then cut into matchsticks)
  • 1 jalapeno (thinly sliced)
  • 1/2 cup of fresh roasted corn kernels
  • 8 ounces sour cream
  • 1 bunch of cilantro leaves
  • 1 lime (cut into small wedges)

Directions

Flame tortillas on either side over stove-top for 20 seconds for a char and added flavor.

On each mini taco, place one strip of smoked salmon, garnish with radish, jalapeño slices, corn, sour cream and cilantro.

Serve with lime wedges on the side.

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