Crunchy Salmon Tacos with Lime & Avocado
Ingredients
Spicy avocado guacamole
- 2 medium Avocados
- 1 small Lime, juiced (or lime juice from a bottle)
- 2-3 tsp Sriracha sauce
- ½ tsp Salt - or as to taste
- ½ tsp Pepper - or as to taste
Salmon
- 4 regular Salmon steaks (1 per person)
- 2 tsp Chilli powder
- 2 tsp Onion powder
- 2 tsp Oregano powder
- 2 small Limes, juiced (or lime juice from a bottle)
Tacos
- 8 small Flour tortillas
Other accompaniments
- ½ small Cucumber
- 2 regular Carrots
Instructions
Salmon
- Remove the skins of the salmon steaks and then cut the salmon into chunks then transfer these to a bowl and mix in the seasonings and lime juice. Mix and coat thoroughly. Let this marinate while you work on the other steps.
- Once you've completed the other steps, heat a pan and add the contents of this salmon bowl to the pan and pan-fry the fish until it's cooked through.
Spicy avocado guacamole
- In a medium bowl, mash your avocados with a fork and add in your juiced lime, salt and pepper then mix thoroughly. you can puree this with your fork or leave this chunky - depending on your preference.
Tacos
- To achieve a curve in your flour tortillas, heat an oven at gas mark 5/180 degrees Celsius and pop these in between the gaps of your wire rack tray - almost like a washing line. Leave these in for no more than 4 mins and you check after 2 mins to ensure these don't burn. Remove the tacos and allow them to cool.
Accompaniments
- Cut your cucumber in half - length ways. Remove the seeds and julienne these (cut them into matchstick strips) with the skins on.
- Julienne your carrots so they're ribbon thin. Use a julienne peeler if you have one.
Assemble your tacos
- Layer your guacamole in each taco shell, add your accompaniments and then place the salmon chunks on top. Enjoy!