Smoked Salmon and Egg Breakfast Tacos

Ingredients:

For the Tacos:

16oz Alaska Smokehouse Smoked Sockeye Salmon, drained, skin removed, and broken into large chunks

6 large eggs, lightly beaten in a bowl with a pinch of salt

1 lemon, sliced

1/4 teaspoon lemon pepper seasoning

1 teaspoon ancho chili powder (optional)

1 teaspoon olive oil

8 corn tortillas (5 or 6 inch)

1 tablespoon butter

For the Toppings:

1 lime, cut into quarters

1 medium avocado, pitted, scooped, and sliced

1 medium tomato, chopped or sliced

1/4 cup chopped red onion

1/4 cup chopped fresh cilantro

1/2 cup crumbled queso fresco or cotija cheese

Fresh or Pickled jalapeno slices

Procedure:

Preheat an oven to 325F, then line a rimmed baking sheet with parchment paper.

Brush the parchment paper with olive oil, then add the broken up smoked salmon to the parchment.

Sprinkle the lemon pepper and the chili powder (if using) over the salmon and toss to evenly coat.

Lay the lemon slices on top of the salmon, then bake for 4-5 minutes or until warmed through, then set aside.

Heat a non-stick pan over medium high heat, then cook each tortilla for 15-20 seconds or until the tortilla is cooked.

Remove the tortillas and cover with a kitchen towel to keep warm.

In the same skillet, reduce the heat to medium low, then add the butter.

Add the beaten eggs, then scramble by stirring in small circles until done to your liking.

To assemble the tacos, take a tortilla, then add a few chunks of smoked salmon, then squeeze a little bit of lime juice over the salmon.

Add in the scrambled eggs, then top with whatever toppings you want and serve immediately.