Recipes

heat oil in a medium size skillet, add onions and cook over a medium heat until translucent. blend salmon eggs, and la victoria salsa and cook until eggs begin to firm. add parmesan cheese and cook an additional five minutes. warm tortillas on a cookie sheet in the oven. spoon taco mixture onto the warmed tortillas and top with cabbage, then fold. serve with extra salsa.2 cans salmon, drained and flaked 1/2 c chopped onions 3 large eggs, beaten 1/4 c La Victoria green salsa 1/4 c grated parmesan cheese 12 corn tortillas 2 c shredded cabbage 1 tsp vegetable oil