| Ingredients |
 Corn or flour tortillas |
| 2 lbs salmon (poached) |
| 1 1/2 cup cucumber or cabbage, diced |
| 1 avocado, mashed or sliced |
| 1 1/2 bunch of cilantro, leaves only, roughly chopped |
| 2 limes, halved |
| 1/4 cup extra–virgin olive oil |
Prepare tortillas to liking, warmed, toasted or oiled. Lay tortillas on the counter. Line each tortilla with fish flakes and cover with cucumber or cabbage, avocado and cilantro. Finish with lime and a teaspoon of olive oil. Feel free to add your favorite salsa or sour cream.
Go back to the Kenai River Seafoods recipe collection.