Salmon Tacos with Tomatillo Salsa

• Course Appetizer, Lunch
• Cuisine American, Caribbean, Cinco De Mayo, Mexican

Prep time

Cook time

Servings

Ingredients

• 3 cans Crown Prince Natural Skinless & Boneless Pink Salmon drained and flaked
• 1 lb red or white potatoes peeled and cubed
• 1 tbsp ground chili powder
• 2 cups tomatillo salsa (recipe below) or any green salsa
• 1/3 cup cup lime juice
• 12 green onions thinly sliced
• 1 cup chopped fresh cilantro
• 32 4-inch Corn Tortillas
• Tomatillo Salsa:
• 3 lbs fresh tomatillos
• 6 fresh Serrano chili peppers
• 2 cups fresh cilantro leaves
• 1/3 cup finely chopped onion
• 3 cloves garlic minced
• 1/3 cup teaspoons thinly sliced green onions, for garnish
• Salt to taste

Instructions

1. Preheat oven to 425°F. Remove husks, stems and cores from tomatillos. Cut any large tomatillos in half. Place tomatillos in a shallow roasting pan. Remove stems (and seeds, if desired) from peppers and place them in the roasting pan with the tomatillos. Roast uncovered for 20 minutes, or until tomatillos are soft. Let tomatillos cool completely.
2. Place tomatillos, peppers, cilantro, onion and garlic in a blender or food processor. Blend or process until smooth. Pour mixture into a medium bowl and stir in green onions and salt. Serve immediately or cover and chill for up to 2 days.
3. Place potatoes in a pot, in just enough water to cover potatoes. Cook for about 15 minutes or until tender. Drain and cool. In a bowl, combine salmon with chili powder, tomatillo salsa and lime juice. Add potatoes, green onions and cilantro and mix well. Warm tortillas in a small skillet and fill with salmon mixture.