Crown Prince

Seafood Taco Salad

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Seafood Taco Salad

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  • 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


  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.
Seafood Taco Salad
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