Getting ready for a 4th of July gathering? We’ve got a cool recipe for you!

What’s better on a hot day than ceviche – in a taco no less?! Wild Alaskan salmon is in peak season in summer, and this is a delicious way to enjoy it. Prepared with our La Tortilla Factory Handmade Style Street Taco Tortillas, these will rev up your 4th of July festivities! This also works well with ahi tuna, mahi mahi or halibut. The key is to use the freshest fish you can buy. You can ask the fishmonger to remove the skin for you. For the best results, prepare the ceviche just before serving.

Prep time: 45 min | Cook time: 0 min

1 pound salmon, skinned

5 limes, divided

½ cup finely chopped red onion

½ cup finely chopped bell pepper (red, orange or green)

¼ cup chopped cilantro

¾ teaspoon kosher salt

1 serrano chile, minced

1 small avocado, diced

1 package White Corn & Wheat Street-Size Handmade Style Tortillas

1½ cups thinly sliced red cabbage

Hot sauce

Cut salmon into ½-inch cubes, removing any pin bones you encounter. Juice 4 limes into a medium bowl. Add salmon, tossing to combine. Let stand 30 minutes, tossing occasionally. Fold in onion, bell pepper, cilantro, salt, serrano and avocado.

Warm tortillas on a grill or hot griddle or directly over a gas flame, flipping as they begin to bubble. Cut remaining lime into wedges. Serve tortillas, ceviche, cabbage, hot sauce and lime wedges family style, and let everyone assemble their own tacos.

Number of Servings: 5