Food Snob

Happy Taco Tuesday!

I love to cook but don’t have a lot of time to do so on weeknights. I’m way too exhausted after 8 hours of work coupled with my SoCal commute to make much effort into an evening meal from scratch.

I can do and do like to eat meals that I can throw together quickly using prepared ingredients, like reheated beans and rice bowl or a hummus plate.

Tacos are the perfect thrown together meal if you have the right ingredients on hand and/or have some protein (such as meat or beans) already prepared.

Because I had previously enjoyed making some fresh salmon tacos, I thought I might like to use some smoked salmon I had on hand to make smoked salmon tacos for dinner the other night.

I scouted for some good looking smoked salmon recipes on the internet but ultimately threw together the below recipe based upon ingredients already on hand: smoked salmon (home-smoked by my friend Jen!), corn tortillas, shredded cabbage, avocado and some harissa mayo. Looking back, this is nearly an exact replica of my fresh salmon tacos recipe which only differs by adding cilantro. Incidentally, I’d have thrown some fresh chopped cilantro on top had I had any.

If you like tacos and you like smoked salmon, this is the perfect recipe for you to try on Taco Tuesday or any night of the week.


  • corn tortillas
  • smoked salmon
  • cabbage, shredded (any kind of cabbage you like or have on hand)
  • avocado, sliced
  • flavored mayo, such as harissa, sriracha or chipotle
  • freshly chopped cilantro (optional)


  1. Heat the smoked salmon a bit over low heat in a covered pan on the stove.
  2. Meanwhile, begin heating your tortillas. I like to heat them on the stove, in a pan, over medium-low heat. They taste great either slightly warmed and pliable or a bit more crispy.
  3. Once the tortillas and salmon are sufficiently heated, grab a plate and place two or three tortillas on your plate. Top with smoked salmon, cabbage, sliced avocado, flavored may and chopped cilantro, if using.

Recipe rating: 

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