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Categories:
corn tortillas black beans pink salmon lime juice fresh parsley onion powder celery salt cumin garlic lime zest red pepper chili powder
Viewed: 7 - Published at: 9 years agoIngredients
- 8 corn tortillas
- 1 (16 ounce) can black beans, rinsed and drained
- 1 (7 ounce) can pink salmon, boned and drained
- 14 cup fresh lime juice
- 14 cup fresh parsley, chopped
- 12 teaspoon onion powder
- 12 teaspoon celery salt
- 34 teaspoon cumin
- 34 teaspoon garlic, minced
- 12 teaspoon lime zest, grated
- 14 teaspoon red pepper flakes, dried
- 14 teaspoon chili powder
Method
- Preheat oven to 350 degrees.
- Cut tortillas in triangles and toast oven until crisp, about 5 minutes.
- Combine the beans and salmon, flaking the salmon with a fork.
- Mix remaining ingredients; chill to blend flavors.
- Serve with tortilla chips.
