Crispy salmon tacos

Cajun spice, mango, sweet cherry tomatoes & lime

Dairy-freedf

PLAY

Crispy salmon tacos

Name: Crispy salmon tacos
Total time: 20 min
Yield: 2
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

Cajun spice, mango, sweet cherry tomatoes & lime

Dairy-freedf

“Quick, healthy and colourful – this super-speedy dish is sunshine on a plate. The fresh rainbow salsa paired with crispy salmon skin is a total joy. With juicy tomatoes, soft mango, creamy avocado, and zingy lime – you can’t go wrong. ”

Serves 2

Cooks In20 minutes

DifficultyNot too tricky

7 Ways Dinner for two Salmon Fruit

Nutrition per serving

Calories 584 29%
Fat 24.6g 35%
Saturates 5.8g 29%
Sugars 17g 19%
Salt 1.8g 30%
Protein 35g 70%
Carbs 59.5g 23%
Fibre 4.1g -

Of an adult's reference intake

7 Ways

By Jamie Oliver

Buy now

Tap For Method

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

Tap For Method

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

7 Ways

By Jamie Oliver

Buy now

Tap For Ingredients

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.

7 Ways

By Jamie Oliver

Buy now