Sweet & Spicy Salmon Tacos
¼ cabbage (green and/or red), finely shredded
2 carrots, grated
½ C sour cream
½ C mayonnaise
¼ C lime juice
½ C coriander leaves
½ t salt
½ t cracked black pepper
2 T Mexican (or Taco) seasoning
600-700g salmon fillet, boneless, skinless
2 T olive oil
8 corn or flour tortillas
1 C finely diced mango
¼ C finely diced red onion
½ t crushed chilli
1 garlic clove, minced
1 T lime juice
- Combine first 8 ingredients and 1 T Mexican seasoning blend in a bowl. Cover and chill until ready to serve.
- Sprinkle salmon with remaining 1 T seasoning blend. Heat oil in a large nonstick frypan over medium-high heat. Add salmon and cook 4 to 5 minutes on each side or until done. Break into small pieces.
- For Pico de Gallo, combine mango, red onion, chilli, garlic and lime juice in a bowl.
- Heat tortillas according to package directions. Fill tortillas with cabbage mixture and salmon, top with Mango Pico de Gallo, and serve immediately.
Recipe adapted from Myrecipes.com
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