Tuna poke nachos with @cookwithdanaa
Makes: 2-4 wraps
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
1 lb fresh atlantic salmon filet, skin off
1 tablespoon olive oil
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
½ teaspoon smoked paprika
½ cup shredded white cheddar cheese
3 8-inch flour tortillas, or alternate tortilla of choice
3 cups romaine lettuce, roughly chopped
1 cup grape/cherry tomatoes, halved
Sir Kensington’s Avocado Oil Mayonnaise
Sir Kensington’s Garlic Everything Sauce, for drizzling
- In a large skillet, heat oil over medium heat. Once oil is hot, add in salmon and use a fork to break up salmon filet in pieces. Cook until the salmon is cooked through completely, about 6-7 minutes or longer to desired level of cooking.
- Season the salmon with salt, pepper, garlic, and smoked paprika, and stir together to fully combine.
- Remove the salmon from heat and sprinkle shredded cheese over the cooked salmon.
- To assemble salmon wraps: Take each tortilla and spread about one tablespoon of avocado oil mayonnaise all over the tortilla. On one end of the tortilla, add about 5-6 heaping tablespoons of salmon filling. Drizzle garlic sauce on top of the salmon, fill with 1 cup of romaine lettuce, and tomatoes. Then carefully bring the sides of the tortilla in and gently wrap/fold into a wrap. Slice wrap in half, if desired. Repeat this process until all tortillas are filled and enjoy!