Seafood Enchiladas

Ingredients:

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

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