Title: Salmon tacos
 Categories: Main dish
      Yield: 8 Tacos
 
    418 g  Canned Alaska salmon
           -(pink or red)
      8 tb Fromage frais
           -OR- Greek yogurt
     50 g  Cucumber; sliced
    1/2 ts Mint
      8    Ready-made taco shells
    100 g  Iceberg lettuce, shredded
      3    Tomatoes; chopped
     50 g  Cheddar cheese, grated
           Olives -OR- anchovies
           -OR- chopped peppers
           -(to garnish)
 
  Pre-heat the oven to 200 C, 400 F, Gas mark 6.
  
  Drain the can of salmon. Flake the fish and set aside. Mix together
  the fromage frais or Greek yogurt, cucumber and mint. Set aside. Heat
  the taco shells in the oven for 2-3 minutes until pliable. (Tacos can
  also be warmed in a microwave. 30 seconds on HIGH for each taco.)
  
  Pile lettuce and tomato into each shell then top with chunks of
  salmon, a spoonful of the cucumber mixture and some grated cheese.
  Garnish and serve immediately.
  
  Serves 6-8. Approx. 310 kcals per serving
  
  From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with
  permission from Alaska Seafood Marketing Institute Meal-Master
  compatible recipe format courtesy of Karen Mintzias