Crispy salmon tacos
Cajun spice, mango, sweet cherry tomatoes & lime
Crispy salmon tacos
Cajun spice, mango, sweet cherry tomatoes & lime
Nutrition per serving
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Calories 584 29%
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Fat 24.6g 35%
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Saturates 5.8g 29%
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Sugars 17g 19%
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Salt 1.8g 30%
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Protein 35g 70%
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Carbs 59.5g 23%
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Fibre 4.1g -
Of an adult's reference intake
Ingredients
- 160 g ripe mixed-colour cherry tomatoes
- 1 small ripe mango
- ½ a small ripe avocado
- 2 spring onions
- 2 x 130 g salmon fillets , skin on, scaled, pin-boned, from sustainable sources
- 2 heaped teaspoons Cajun seasoning
- 4 small tortillas
- 2 limes
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
Method
- Quarter the cherry tomatoes. Destone, peel and roughly chop the mango. Scoop out the avocado and finely slice. Trim and finely slice the spring onions.
- Carefully cut the skin off the salmon and place it in a non-stick frying pan on a medium-high heat to crisp up on both sides.
- Pat the Cajun seasoning all over the salmon fillets, then fry for 5 minutes, turning to get them golden on each of their sides. Once the skin is crispy, move it to sit on top of the salmon.
- Meanwhile, use tongs to toast the tortillas directly over the flame of your gas hob for 15 seconds, or use a hot pan.
- Sprinkle the mango, avocado and spring onions over the tortillas, then flake over the salmon and crack over the skin.
- Toss the tomatoes and the juice of 1 lime in the residual heat of the pan for 30 seconds, then spoon over the tortillas. Serve with lime wedges, for squeezing over.
Tips
MAKE YOUR OWN TORTILLAS
To make 4 soft tacos: mix 4 heaped tablespoons of self-raising flour with 4 tablespoons of cold water, a pinch of sea salt and a kiss of olive oil. Mix together with a fork, knead, then divide into 4 and roll out thinly on a flour-dusted surface. To cook, heat in a dry non-stick pan for 1 minute on each side, until lightly golden.
HELPFUL HACKS
– Use a spoon that mirrors the size or shape of the avocado, ease the spoon edge in between the skin and flesh, then press the spoon against the skin and you’ll find that it just cups it out beautifully in one perfect piece.
– Avocado can discolour quickly, so a little trick is to add some acid, such as lemon, lime or orange, and squeeze a little juice over the top. It will season it nicely, but also protect it.
EASY SWAPS
If you can’t get hold of mango, use pineapple, grapes, strawberries, blueberries… Anything sweet and sour will work brilliantly.
HOW TO COOK IN AN AIR-FRYER
Place the seasoned salmon fillets in the air-fryer* in a single layer and cook at 200°C for 7 minutes, or until cooked through. If you’re after extra-crispy skin, carefully cut the skin off the salmon and place alongside the fillets to crisp up, turning halfway (you may need to do this separately, depending on the size of your air-fryer).
*Tested in a 4.2-litre air-fryer. All air-fryers are different, so results may vary.
