Spiced Salmon Tacos

Nutrition per serve

Ingredients

• 1pcs tomato
• 1pcs avocado
• 1clove garlic
• 5g cumin and coriander spice blend
• 2pcs Tasmanian salmon fillets
• 6pcs flour tortillas
• 50g smoky aioli
• 50g baby spinach leaves
• 15ml olive oil
• 10ml extra virgin olive oil
• 5ml red or white wine vinegar

Method

1. Step 1 — Prep ingredients
   Check your avocado is ripe before starting this recipe. (To speed up the ripening process, put the avocado in a paper bag and loosely close, then leave on the kitchen bench for a day or two. Add a banana to the bag to make the avocado ripen faster.) Coarsely chop the tomato and avocado. Crush or finely chop the garlic.
2. Step 2 — Season salmon
   SALMON OPTION Put the garlic, cumin and coriander spice blend and 2 tsp olive oil in a shallow dish, season with salt and pepper and stir to combine. Add the salmon and turn to coat.
3. Step 3 — Cook salmon
   Heat 2 tsp olive oil in a small frypan over high heat. Cook the salmon, skin-side down, for 3 mins or until the skin is crisp and golden. Reduce the heat to medium-high, turn and cook, flesh-side down, for a further 2-3 mins until just cooked or cooked to your liking. Remove from the pan.
4. Step 4 — Make salsa
   Meanwhile, put 2 tsp extra virgin olive oil and 1 tsp red wine vinegar in a large bowl and season with salt and pepper. Add the tomato and avocado to the dressing and stir to coat.
5. Step 5 — Warm tortillas
   Put the tortillas on a plate, slightly overlapping, and microwave for 30 secs or until warmed through. (Or, warm the tortillas, in batches, in a frypan over medium-high heat for 30 secs each side.)
6. Step 6 — Get ready to serve
   Flake the salmon into chunks, discarding the skin. Spread the tortillas with the aioli. Divide the spinach, salmon and some of the salsa among the tortillas. Serve with the remaining salsa.

Allergens

Sulphites, Fish, Gluten, Wheat, Egg