Buffalo Salmon Smash Tacos
If you have some canned salmon hiding in your pantry, or if you're looking for a fun new dish to try- this one is sure to please a crowd.
Ingredients
Salmon Mixture
- 2 6oz cans wild caught salmon
- 1 red pepper diced small (about 1¼ cups)
- 6 tbsp Primal Kitchen Buffalo sauce (or other buffalo sauce)
- ⅓ cup plain Greek yogurt
- 1 tbsp fresh parsley chopped
- 2 tbsp green onion chopped
- 1 tsp dried dill
- 1 tsp garlic powder
- 3 tbsp all-purpose gluten free flour (see notes for substitutions)
- ½ tsp salt
- ½ tsp ground black pepper
Other Ingredients
- oil for coating the griddle (I use avocado oil)
- fresh arugula, for topping
- sliced red onions, for topping
Instructions
- Add all of your "Salmon Mixture" ingredients to a mixing bowl and stir and combine until everything is incorporated.
- Heat your griddle, or pan, to medium-high heat, and spread or spray a somewhat generous amount of oil onto the pan. You don't want it soaking in oil, but add more than a quick spray.
- Spoon about ¼ cup of salmon mixture onto the center of a corn tortilla, spread it a little, leaving about a 1 inch edge around the tortilla, and place it salmon-side down onto the hot griddle. Right away you'll want to just shift it on the pan a little to prevent sticking. You can do this either with your hand (carefully) or with a spatula.
- Fill your griddle and let each one cook for about 2-3 minutes, or until the salmon has started to form a crisp brown crust. Carefully flip* each one over (see notes below), and cook for another minute or two, or until the tortilla has started to brown slightly.
- As you repeat the steps, make sure to oil your pan before you place a new taco down.
- When they're all cooked, top each taco with some fresh arugula and sliced red onions. You can optionally dip them in a tiny bit of ranch, but I prefer them without. Enjoy!!
Notes
*I use a fish spatula to flip these smash tacos by carefully wiggling it under the salmon, until I can flip it all at once. If yours is sticking too much, you may need a little more oil on your pan. It's okay if there's a little scrap left behind, but you want to make sure almost all of it makes it over.*
Substitutions:
- Almond flour, oat flour, or cassava flour can be subbed for the gluten free flour.
- Mayo or other plain yogurt can be subbed for dairy free yogurt.
- I use Primal Kitchen Buffalo Sauce, but you can use whatever buffalo sauce you like best.
- Siete almond flour tortillas also work well with this recipe. You can substitute just about any tortilla for a corn tortilla.