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Barbecue Salmon, Black Bean and Corn Taco Cups are an easy, healthy and fun twist on taco night! Barbecue and Southwest flavors are combined together in these tasty 2-bite tacos!
Thanks to Chicken of the Sea for sponsoring this post. As always all opinions are my own.
This past week the weather was less than stellar here in Denver. We’ve had a pretty mild winter, but I guess it finally decided to show up in February. Snow, temperatures barely making it to the mid 30’s during the day and dipping as low as 0 degrees at night. Yep, I’m ready for spring and summer to be back.
I’ve been missing running in shorts and not having to spend 15 minutes putting on all the layers of clothes. I want to find new hiking trails again and not be trudging through a foot of snow unable to feel my fingers and toes because they’ve gone numb. I miss eating outside on our deck or taking an easy, portable dinner with us and watching the sunset over the mountains. Spring can’t get here soon enough!
Like I mentioned, a fun thing to do when the weather is warm, is to take an easy, portable dinner up to one of our favorite spots around here and watch the sun set over the mountains. When we do this, I want something that’s easy to make, travels well and won’t make a big mess while we’re eating it. These Barbecue Salmon, Black Bean and Corn Taco Cups will be perfect to take along next time.
I made these Barbecue Salmon, Black Bean and Corn Taco Cups using Chicken of the Sea Barbecue Flavored Salmon Pouch. The flavor pouches are super convenient and perfect for taking on-the-go or when you need dinner to be made in a flash. One of the things I love about the salmon pouches are that you don’t have to drain them. I somehow always manage to get the water from the can on me when I’m draining it and then smell like fish the rest of the day. Not cool.
What is cool is that Chicken of the Sea sources it’s salmon pouches and tuna from fisheries that are Marine Stewardship Council (MSC). MSC is the world’s leading certification standard for sustainable wild-caught seafood. I’m all for eating more sustainably, as we all should be.
The Barbecue Salmon, Black Bean and Corn Taco Cups are not only easy to make and taste great, but you also don’t need many ingredients to make them. The filling is a combination of one Chicken of the Sea Barbecue Flavored Salmon Pouch, black beans, frozen corn, barbecue sauce and cilantro. Everything is mixed together in a bowl then served inside crispy baked wonton cups, which act like the portable version of the taco shell.
I topped the taco cups with an easy cilantro lime Greek yogurt drizzle that takes seconds to whip up in the blender. It’s the perfect combination of barbecue and Southwest flavors all in one delicious bite!
Barbecue Salmon Black Bean and Corn Taco Cups
Ingredients
- 12 wonton wrappers
- 1 pouch Chicken of the Sea Barbecue Flavored Salmon
- 3/4 cup frozen corn defrosted
- 3/4 cup low sodium black beans rinsed and drained
- 1 tablespoon barbecue sauce
- 1 tablespoon chopped cilantro
- Kosher salt and fresh ground black pepper to taste
Cilantro Lime Sauce
- 1/3 cup plain non-fat Greek yogurt
- 2 tablespoons chopped cilantro
- 2 teaspoons lime juice
- 1/2 teaspoon honey
- Kosher salt and fresh ground black pepper to taste
Instructions
- Preheat oven to 400° F. and spray 12 cups in a mini muffin pan with cooking spray.
- Press one wonton wrapper down into 12 of the mini muffin cups.
- Bake for about 5 minutes or until golden brown. Remove from the pan and cool on a wire rack.
- In a large bowl toss together the corn, black beans, salmon, barbecue sauce and cilantro. Season with salt and pepper.
- Add all of the ingredients for the cilantro lime sauce to a blender or food processor and blend until smooth. Scrape down the sides as needed.
- Divide the barbecue salmon mixture evenly into the wonton cups then drizzle with cilantro lime sauce. Serve immediately.
Notes
