Crispy salmon tacos
Cajun spice, mango, sweet cherry tomatoes & lime
Crispy salmon tacos
Nutrition per serving
7 Ways
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
7 Ways
Method
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.
