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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This recipe serves 4, but I'm pretty sure it could just serve 1-it's that good. Dangerous delicious stuff courtesy of Bumble Bee. I baked salmon in the oven instead of using canned, and it flaked nicely for this recipe. Ingredients:
14 3/4 ounces salmon, drained and flaked (remove skin and bones) |
2 avocados, halved |
1 tablespoon lemon juice |
1 tablespoon lime juice |
1 tablespoon taco seasoning or 1 tablespoon chili powder |
1 cup tomato, chopped |
1 cup white onion, chopped |
2 -3 jalapenos, chopped |
1/2 cup fresh cilantro, chopped |
Directions:
1. Cut avocados in half and scoop out avocado, leaving 1/4 inch rim for shell.
2. Set aside halved shells.
3. Reserve avocado and dice to combine with remaining ingredients.
4. Combine salmon, lemon juice, lime juice, and seasoning and stir gently.
5. Toss diced avocado, tomato, onion, jalapeno, and cilantro with seasoned salmon.
6. Fill avocado shells with salmon tomato mixture.
7. Serve with hot sauce and tortilla chips if desired.
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