Crispy Salmon Salad in Tortilla
1 serving
40 minutes
Crispy salmon salad in a tortilla is an exquisite blend of fresh vegetables and tender canned salmon wrapped in a Mexican flatbread. This recipe is inspired by the traditions of Mexican cuisine, where simplicity meets rich flavors. The salad of carrots, cucumbers, and a tangy mayonnaise-mustard sauce adds lightness and freshness to the dish, while added slices of tomato and green lettuce make it particularly appetizing. It's an ideal choice for a quick snack or light lunch that delights with a balance of textures—the softness of fish and vegetables combined with the crispy tortilla creates a harmony of flavors. This roll is convenient to take along and serves as an excellent alternative to regular sandwiches, bringing a touch of Mexican charm to everyday menus.
1
Dice 100 g of carrots and cucumber, add half a can of canned salmon without liquid, and dress with 2 teaspoons of mayonnaise and ½ teaspoon of mustard.
- Carrot: 100 g
- Cucumbers: 100 g
- Canned salmon: 0.5 jar
- Light mayonnaise: 2 teaspoons
- Mustard: 0.5 teaspoon
2
Wrap in a Mexican tortilla, first placing a couple of slices of tomato and a handful of lettuce leaves inside.
- Corn tortillas: 1 piece
- Tomatoes: 0.5 piece
- Green salad leaves: 1 bunch
