In a large bowl, combine the drained salmon, lime juice, crushed saltines, black beans, corn, mayonnaise, eggs, minced onion, cilantro, diced jalapeños, taco seasoning, garlic powder, salt, and pepper. Mix gently until everything is evenly distributed. If the mixture is too loose, add a bit more crushed crackers.

Using your hands, shape the mixture into patties. Aim for consistent size — thick enough to hold together but not so large that they won’t cook through.

Heat vegetable oil in a skillet over medium‑high heat (enough to coat the bottom). Place the patties carefully into the hot oil. Fry until browned on the bottom (about 3‑4 minutes), then flip and cook the other side until golden and cooked through.

Remove patties and let them rest briefly on paper towels to drain excess oil. Serve hot.