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Tequila & Lime Salmon Nacho Bites

tequila and lime salmon nacho bites



2 limes, rind finely grated, juiced

1 ⁄3 C fresh coriander, chopped

2 T Opito Bay Smoked Chilli sea salt

2 T caster sugar

½ C tequila

400g-500g pinboned salmon fillet, skin off

5 medium sized tortillas

Olive (or neutral) oil spray

Micro coriander, to serve

Lime wedges, to serve

Coriander and jalapeño puree

1 C firmly packed chopped fresh coriander leaves

1 fresh green jalapeño, deseeded, finely chopped

1 garlic clove, crushed

½ avocado, coarsely chopped

2 t fresh lime juice



  1. Combine the lime rind, juice, coriander, salt, sugar and tequila in a ceramic dish. Add the salmon and turn to coat. Spoon some of the salt mixture over the top of the salmon. Cover with plastic wrap and place in the fridge, turning the fish halfway through, for 12 hours or until cured. Remove salmon from liquid and pat dry with paper towel. Thinly slice the salmon crossways.
  2. Cut each tortilla into 12 strips or wedges. Place on baking trays and spray with oil.  Bake in a preheated medium oven for approximately 5 minutes or until crispy.
  3. For the jalapeño puree, process the coriander, jalapeños and garlic in a small food processor until finely chopped. Add the avocado and lime juice. Process until well combined. Season with salt.
  4. Place a slice of salmon on each tortilla strip and top with a dollop of coriander and jalapeño puree. Sprinkle with micro coriander and serve with lime wedges.


Makes 60.

Recipe adapted from


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