Created by: Tassal Tasmanian Salmon
Serves: 2
Prep time: 10 minutes
Cook time: 25 minutes
Ingredients
- 2 portions (approx. 260g) Tassal Salmon fillets, skin-on
- 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
STEP 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.
STEP 2
Mix all salsa ingredients in a small bowl and set aside.
STEP 3
Heat a small pan to high and cook the salmon for 4-5 minutes on each side, break into small pieces.
STEP 4
Prepare taco shells according to packet instructions.
STEP 5
Arrange shells on plate or board and layer with lettuce, cabbage, salsa and salmon
STEP 6
Top with coriander leaves and dollops of sour cream. Serve with extra salsa and lime wedges on the side.