Receipt from which is a part of the Norwegian Seafood Council - Photo by Studio Dreyer + Hensley



  • Cut the salmon into cubes.
  • Clean and finely chop the onion.
  • Quickly fry the salmon cubes in liquid margarine in a hot frying pan together with half of the taco seasoning. Set the salmon aside.
  • Sauté the onion shiny together with the rest of the taco seasoning.
  • Add water and taco sauce, and bring to a boil.
  • Put the salmon back in the frying pan, put the lid on and let the salmon warm up.
  • Warm wraps just before serving, as stated on the package.


  • Wash and clean iceberg lettuce, onions and peppers, and cut them into thin strips.
  • Wash and cut cucumber and tomato into pieces.
  • Cut avocado into cubes.
  • Coarsely chop the coriander.
  • Make your own pickled red onion or buy ready-made from the store.
  • Place salad, vegetables and cheese on plates or in bowls for serving.
  • Fill the taco leaves with vegetables, cheese and salmon, and serve with sour cream and taco sauce.


Servings  1

  • 125g salmon fillet, without skin and bones
  • 13yellow onions
  • 75tablespoons taco seasoning
  • 25dl water
  • 25glass of taco sauce
  • 2tortilla chips
  • 5tablespoons margarine, liquid

Serve with

  • 13pcs salad
  • 13pcs peppers
  • 5tomatoes _
  • 25cucumber _
  • 25more box
  • 25avocado
  • red onion, pickled
  • 25g cheese, grated
  • 75dl light cream
  • 5dl taco sauce