Salmon Poke on Tortilla Crisps


24 bites

  • 6 Original Sprouted Corn Tortillas
  • 2 tablespoons preferred vegetable oil
  • 1 pound sushi-grade skinless wild salmon, cut into ½” cubes
  • 3 scallions, thinly sliced
  • 3 tablespoons tamari
  • 1 tablespoon toasted sesame oil
  • 1 red Thai chile, very thinly sliced, optional
  • 1 tablespoon black or white sesame seeds
  1. Preheat oven to 400°. Cut tortillas into quarters and lightly brush one side of each tortilla triangle with oil. Place on a baking sheet and bake until crisp, 10-12 minutes.
  2. In a large bowl, toss together salmon, scallions, tamari, sesame oil, and optional chile.
  3. Top each tortilla crisp with a spoonful of the salmon mixture and sprinkle with sesame seeds. Serve immediately.

*The Food For Life product in this recipe is Wheat Free, Yeast Free, Sprouted Grains, Diabetic Friendly. Please check labels of other ingredients to verify they meet your dietary requirements as well.*

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