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!
A bag of round tortilla chips (or an 8 oz pack of 6-inch corn tortillas + 2-inch ring mold, to cut tortillas into smaller tortillas)
12 ounces Smoked sockeye salmon
Half a dozen radishes: red, purple, white (thinly sliced, then cut into matchsticks)
1 Jalapeno (thinly sliced)
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 out 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.
3 oz. Coho Salmon