Shore Lunch Fish Tacos

Dinner

Ingredients 12 servings

Salmon 4.0 can(s)

Fish Breading Mix 16.0 ounce(s)

Gluten-Free Fish Breading Mix 16.0 ounce(s)

Medium Flour Tortillas 24.0 whole

Medium Gluten-Free Tortillas 24.0 whole

Cabbage 0.5 whole

Salsa 12.0 ounce(s)

Lemon Juice Powder 2.0 tablespoon(s)

Garlic Powder 1.0 teaspoon(s)

Ground Cumin 1.0 teaspoon(s)

Tartar Sauce 12.0 ounce(s)

Dietary Restrictions

Fish Wheat / Gluten

Recipe Instructions

Drain the canned salmon well and mix with garlic powder, cumin, and lemon juice powder.

Form the salmon mixture into small, flattened patties.

Lightly coat each patty with fish breading mix.

Heat oil in a frying pan over medium-high heat. Fry the patties for about 3 minutes per side, until golden brown and crispy. Work in batches as needed.

For fresh-caught fish, clean and cut the fish into small fillets. Season lightly, coat with the fish breading mix, and fry until golden and cooked through.

Warm the tortillas briefly in a dry pan.

Build each taco with a salmon patty, shredded cabbage, salsa, and tartar sauce.

Serve immediately.

Note: A canoe-country shore lunch in taco form.