Zesty Salmon Tacos

Try these zesty salmon tacos for a boost of omega three fats, fibre and fun! Ready in about 20 minutes, these are sure to be a regular on the midweek menu.

Serves 2

Ingredients

2 120g salmon fillets (skin on)

Drizzle olive oil

1 Tbs taco seasoning

60g baby spinach, washed

4 mini wheat tortillas

Store bought garlic aioli, to serve

For the salsa

1 tomato, diced

½ small cucumber, diced

1 Tbs finely diced red onion

½ bunch coriander, roughly chopped

½ small red chilli, finely chopped (optional)

1 lime

½ Tbs olive oil

Salt and pepper to taste

For the guacamole

1 ripe avocado

1 Tbs finely chopped coriander

Salt and pepper to taste

½ tsp ground cumin

Pinch chilli flakes (optional)

Method

1. Preheat the oven to 200 degrees. Place the salmon fillets skin side down on a lined baking tray. Drizzle lightly with olive oil, and sprinkle over the taco seasoning. Rub the seasoning and oil over all sides of the salmon pieces, then place in the oven. Cook for 13-15 minutes, or until cooked through.

2. While the salmon is cooking, make the fresh salsa. Place the diced tomato, cucumber, red onion and half the coriander in a small bowl and toss to combine. Add in the chilli (if using), olive oil and the juice of half the lime. Mix well, and season with salt and pepper to taste. Chop the remaining half of the lime into wedges, and set aside. 

3. To make the guacamole, roughly mash the flesh of the avocado with 1 Tbs finely chopped coriander, cumin, chilli flakes (if using) and a good squeeze of lime juice from one or two lime wedges. Season with salt and pepper to taste, and set aside.

4. In the remaining few minutes of the salmon cooking time, heat the mini tortillas (approx 10-20 seconds in a microwave, or a few seconds either side in a hot pan). Once the salmon is cooked, roughly chop each fillet into bite sized pieces.

5. Assemble your tacos, starting by dividing the guacamole between the warm tortillas, then top with salmon pieces, baby spinach, fresh salsa and a drizzle of aioli. Serve topped with the remaining coriander, and a lime wedge on the side.

   Enjoy!

Notes

• Add a summer twist to your tacos by adding diced mango or pineapple through the salsa.

• Don’t like salmon? No worries! This recipe will work great with any firm fish fillets. Just make sure to use boneless fish fillets, and adjust the cooking time accordingly to the thickness of your chosen fillet.