5 cans of Goody Pink Salmon in Spring Water
2 tsps Corn Oil
1 medium Onion, finely minced
2 tsps Spices (Cumin and Dried Coriander)
2 Garlic Cloves, minced
4 Tbsps Tamarind Paste
Salt and Black Pepper to taste
2 Tbsps Tomato Sauce
2 Tbsps Water
5 loaves of Taco Bread
1/4 cup of Green Coriander
1 Red Onion, chopped into half circles
Hot Red Pepper, to taste
1. Drain the salmon from water and leave it aside.
2. In a pot over medium heat, heat the oil and sauté-fry the onion a bit until it wilts; then add the spices and garlic, while stirring constantly. Put the tamarind paste, salt, black pepper, tomato sauce, and water over the previous ingredients. Let the mixture boil over the heat for at least 10 minutes until it thickens.
3. Sprinkle a little coriander over the taco bread; then place salmon layer and pour a little bit of lemon juice, followed by the sauce. Garnish with onions, pepper, and a little coriander.
4. Serve beside lemon and a little bit of tahini salad and sauce.