Meal Theme: Appetizer

Approximate Yield: 18-24 Servings


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.


8 ounce pack of 6-inch corn tortillas + 2-inch ring mold, to cut tortillas into smaller tortillas (for larger tacos, the tortillas can be left whole, and fillings can be adjusted accordingly)
Half a dozen radishes: red, purple, white (thinly sliced, then cut into matchsticks)
1 jalapeno (thinly sliced)
8 ounces sour cream
1 bunch of cilantro leaves
1 lime (cut into small wedges)


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

With a 2-inch ring mold, punch roughly 3 mini tortillas out of each full-sized tortilla.

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

Serve with lime wedges on the side.


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