What's For Dinner: Alaskan Coho Salmon Deconstructed Taco Salad

What do you do when you have a lot of leftovers from the previous night's Tex-Mex salmon taco fiesta? You make taco salad, of course! I'm a huge fan of a deconstructed taco salad, as I've posted several versions before. This version include a base of blue tortilla chips, spring greens, pinto beans, black beans, sharp cheddar cheese, pico de gallo, pre-cooked coho salmon (cold), and a healthy dollop of mashed avocado.  Totally filling and totally delicious. Plus it took about five minutes to throw together, so it's super quick to make, too!

I was recently invited to participate in an Alaskan Fish Taco promotion held by the Alaska Seafood Marketing Institute (ASMI). As part of the promotion, I received a $25 gift certificate to purchase the fish I would need to make my taco creations. 

What's For Dinner: Deconstructed Taco Salad

D and I opted to head up to Happy Jack for a quick hike after work this evening, so we didn't get home until after 8p. By then I was a little hungry (to say the least), but luckily I had set some rice to cook in the rice cooker before we left home, so at least we wouldn't have to start dinner from scratch. Since I had some leftover onion and red pepper from last night's pasta primavera, I decided to saute them up with some mushrooms to add to a taco salad. While I sauteed up the veggies, D browned up some chorizo sausage on the stovetop. To make my deconstructed salad, I started with a bed of baby spinach leaves, added shredded mozzarella cheese, some crumbled tostada shells, chopped heirloom tomato, and sauteed veggies and mushrooms. I topped the whole thing with the chorizo sausage, salsa, and a small spoonful of Greek yogurt. I also plopped a scoop of fresh guacamole and refried beans on the side.