Tassal's Diced Salmon Tacos


Tassal's Diced Salmon Tacos

Tassal's Diced Salmon Tacos

Ingredients:
• 2 portions (approx. 300g) Tassal Salmon fillets, skin-on or 300g Tassal Diced Tassie Salmon
• 1 tbsp olive oil
• 2 tsp Mexican spice mix
• Juice of 1 lime
• 4-6 hard taco shells
• 2 baby cos lettuce, shredded
• ½ cup red cabbage, finely shredded
• ¼ cup sour cream
• ¼ cup coriander leaves
• extra lime wedges, to serve

Tomato and Black Bean Salsa
• 250g cherry tomatoes, chopped
• ½ red onion, finely diced
• Juice of 1 lime
• ½ teaspoon ground cumin
• ¼ cup coriander, finely chopped
• 400g tin black beans, drained and rinsed

Method:
1. Combine olive oil, lime juice and Mexican spices in a medium bowl and add the salmon, coat well. Allow to stand for 10 minutes.
2. Mix all salsa ingredients in a small bowl and set aside.
3. Heat a small pan to high and cook the salmon for 4-5 minutes on each side, break into small pieces.
4. Prepare taco shells according to packet instructions.
5. Arrange shells on plate or board and layer with lettuce, cabbage, salsa and salmon.
6. Top with coriander leaves and dollops of sour cream. Serve with extra salsa and lime wedges on the side.

 

Tassal's Diced Salmon Tacos

 

Ingredients:

·         2 portions (approx. 300g) Tassal Salmon fillets, skin-on or 300g Tassal Diced Tassie Salmon

·         1 tbsp olive oil

·         2 tsp Mexican spice mix

·         Juice of 1 lime

·         4-6 hard taco shells

·         2 baby cos lettuce, shredded

·         ½ cup red cabbage, finely shredded

·         ¼ cup sour cream

·         ¼ cup coriander leaves

·         extra lime wedges, to serve

Tomato and Black Bean Salsa

·         250g cherry tomatoes, chopped

·         ½ red onion, finely diced

·         Juice of 1 lime

·         ½ teaspoon ground cumin

·         ¼ cup coriander, finely chopped

·         400g tin black beans, drained and rinsed

Method:

1. Combine olive oil, lime juice and Mexican spices in a medium bowl and add the salmon,

coat well. Allow to stand for 10 minutes.

2. Mix all salsa ingredients in a small bowl and set aside.

3. Heat a small pan to high and cook the salmon for 4-5 minutes on each side, break into

small pieces.

4. Prepare taco shells according to packet instructions.

5. Arrange shells on plate or board and layer with lettuce, cabbage, salsa and salmon.

6. Top with coriander leaves and dollops of sour cream. Serve with extra salsa and lime

wedges on the side.


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