|
1 1/2 pounds SeaBear Smoked Salmon, broken into bite-size pieces
1 cup mayonnaise
1/4 cup diced fresh cilantro
3 cups finely shredded cabbage or lettuce
1 large ripe avocado, diced
2 medium tomatoes, diced
2 green onions, diced
8 flour tortillas
Salsa
Mix the SeaBear Smoked Salmon with the mayonnaise and cilantro. Heat the tortillas in a dry cast-iron skillet over low heat, turning occasionally, until hot. Fold the tortillas in half. Spoon the salmon mixture into the center of each tortilla. Top with shredded cabbage, avocado, tomatoes and onion. Dollop with salsa. Serve warm.
|