Seafood Taco Salad

• Course Salad
• Cuisine Mexican, Seasonal

Prep time

Cook time

Servings

Ingredients

• 2 cans Crown Prince Natural Skinless & Boneless Pink Salmon drained and flaked
• 1 can Crown Prince Natural Lump White Crab Meat drained and rinsed
• 1 envelope taco seasoning, divided in half
• 3 Corn Tortillas halved and cut into thin strips
• 3 tbsp olive oil
• 16 oz mixed salad greens
• 1 medium tomato chopped
• 1-15 oz can black beans drained and rinsed
• 2 cups shredded Mexican cheese blend (cheddar and Monterey jack)
• Dressing
• 1/2 cup olive oil
• 1 small onion, finely chopped
• 4 tbsp Red Wine Vinegar
• 2 tbsp minced red bell pepper
• 6 cloves garlic, minced
• 1/2 tsp ground coriander
• 1/4 tsp Sugar

Instructions

1. Combine the salmon, crab and 1/2 envelope taco seasoning in a small bowl; mix well and set aside. In another bowl, combine dressing ingredients; mix well and set aside.
2. In a skillet, stir-fry tortilla strips in oil and drain on paper towels when done. Sprinkle with remaining taco seasoning while strips are still hot.
3. In a large bowl, combine the salad greens, tomato, beans, seafood mixture, cheese and tortilla strips. Drizzle with dressing and toss together. Serves 8.