Salmon tacos
It looks like summer has finally arrived, I love summer and the heat, especially as I’m always permanently cold in the summer I become a normal temperature. As I said to someone the other day giving me a lift, you know it must be summer because I finally removed my denim jacket! On summer evenings no one really wants a heavy meal and one of the favourite meals of our family, especially my grandchildren is salmon tacos.
Originally I used to make this recipe with cod, however salmon is usually on special offer and is a more reasonable option but you can use any white fish for this or if you happen to enjoy fresh tuna you can use that. This is a recipe that is easy to prepare and you don’t have to stay in the kitchen that long on a hot day it’s equally good to serve a family or friends
Ingredients for 4
Eight taco shells, or you can use wraps if you’re gluten-free there is many gluten-free wraps on the market
Four salmon Fillets
One red onion chopped
Two cloves of garlic, you can use more if like me you like garlic
200 g of yoghurt or natural plant yoghurt if you want to make this dairy free
One carrot grated
One apple grated
Half a teaspoon of ground black pepper
Half a teaspoon good quality sea salt
Half a cup of chopped fresh coriander
One cup of chopped iceberg lettuce
Half a cucumber peeled and diced
2 avocados, stoned, peeled and diced
Two large tomatoes
A teaspoon of smoked paprika
2 teaspoons of ground cumin
A quarter of a teaspoon of ground chilli flakes (optional)
One dessert spoon of extra-virgin olive oil
Two limes if you haven’t got limes, lemons will work
Method
Season the salmon well with salt pepper cumin, whatever your favourite spices are for salmon drizzle it with olive oil and place it skin side up in the air fryer, if you don’t have an air fryer, you can heat your grill to high line it with Silver fall and grill it,
To get the skin particularly crispy, you can sprinkle a teaspoon of Demerara sugar on top of the skin before cooking
Well, the salmon is cooking, mix the great carrot, and grated apple together add a little of the chopped red onion, and the iceberg lettuce, season, set aside
Combine the yoghurt or plant yoghurt, with garlic, again season to taste with the cumin and smoked paprika,
In a third bowl, put the avocado the remaining onion, tomatoes, lime juice, and coriander mix well
Warm the taco shells or the wraps, according to the instructions on the packet
Remove the salmon from the air fryer or the grill, take off the crispy skin, crème it and set it aside
Build your tacos or wraps, in the bottom place the iceberg lettuce, carrot, and apple slaw, then add flakes of the salmon, the avocado salsa, the yoghurt dressing, sprinkle the crispy skin across the top of each taco shell, finish it off with a sprinkle of Malden or sea salt and a wedge of lime or lemon
Serve.
This is a lovely meal to eat in the garden. You don’t really need anything with it but if you want to have extra vegetables make a green salad this is great to have with a glass of white wine or your favourite mocktail!
.