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.
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)
Featured Products
3 oz. Wild Alaskan Sockeye Smoked Salmon
Cold Smoked
3 oz. Wild Sockeye Smoked Salmon
Cold Smoked
3 oz. Wild Sockeye Smoked Salmon
Cold Smoked
3 oz. Wild Coho Smoked Salmon
Cold Smoked
3 oz. Organic Smoked Salmon
Cold Smoked
3 oz. Nova Smoked Salmon
Cold Smoked
4 oz. Nova Smoked Salmon
Cold Smoked
4 oz. Traditional Scottish Smoked Salmon
Cold Smoked
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)
Featured Products
3 oz. Wild Alaskan Sockeye Smoked Salmon
Cold Smoked
3 oz. Wild Sockeye Smoked Salmon
Cold Smoked
3 oz. Wild Sockeye Smoked Salmon
Cold Smoked
3 oz. Wild Coho Smoked Salmon
Cold Smoked
3 oz. Organic Smoked Salmon
Cold Smoked
3 oz. Nova Smoked Salmon
Cold Smoked
4 oz. Nova Smoked Salmon
Cold Smoked
4 oz. Traditional Scottish Smoked Salmon
Cold Smoked
