Recipes
Salmon Skewer Tacos
This fresh and spicy fish wrap takes its inspiration from the US states that border Mexico
This fresh and spicy fish wrap takes its inspiration from the US states that border Mexico
(4 votes)
Cook: 20 Mins
Serves: 4
Price: £1.71 per serving
Nutritional Information
Each 323g serving contains
Energy
2122kj
507kcal
2122kj
507kcal
25%
Fat
30.7g
30.7g
High
44%
44%
Saturates
8.1g
8.1g
Med
41%
41%
Sugars
6.1g
6.1g
Med
7%
7%
Salt
1.62g
1.62g
High
27%
27%
of your reference intake.
Typical energy values per 100g:
657kj/157kcal
Typical energy values per 100g:
657kj/157kcal
Ingredients
1 medium red onion (finely sliced)
Juice 1½ limes
1tbsp olive oil
1tbsp Chosen by you Cajun Seasoning
340g pack Fishmonger’s Selection Salmon Fillets (skin removed, cut into 2.5cm cubes)
6tbsp sour cream
1tsp Chosen by you Chipotle Paste
4 Chosen by you Mexican Style Corn Tortillas
2 Little Gem lettuces
Avocado slices
Fresh salsa
Chopped coriander
Method
1
Toss the sliced onion in the juice of 1 lime in a non- metallic bowl and set aside.
2
In a separate bowl, whisk together the olive oil, Cajun seasoning and remaining lime juice. Add the salmon pieces and stir to coat with the marinade. Thread onto 4 bamboo skewers that have been soaked in water for 30 mins. Chill in the fridge for at least 20 mins.
3
In a small bowl, whisk the sour cream and chipotle together with a fork. Set aside.
4
Preheat the barbecue to a medium heat. Grill the salmon for 2-3 mins on each side until just cooked through. Or put on a baking or foil tray and cook under a preheated grill for 2-3 mins on each side.
5
Heat the tortillas one at a time for 30 secs on each side under the grill or on the barbecue until soft.
6
Spread a dollop of the chipotle cream on each tortilla and divide the lettuce leaves between them. Top with a salmon skewer, some of the marinated onions, slices of avocado, salsa and coriander. Remove the skewer from the salmon, wrap up the tacos and serve straight away.