Chilli-Lime Salmon Tacos with Salsa
Using canned salmon in these fish tacos makes them the perfect weekday supper.
- Preparation Time25 mins
- Serves6
- DifficultyEasy
1 x 416g or 2 x 213g cans red or pink wild Alaska salmon
1 handful coriander, roughly chopped
1/2 red onion, finely chopped
Juice and zest of 1 lime
1 avocado, peeled and cubed
1 mango, peeled and cubed
For the Mango-Avocado Salsa
Sour cream, to serve
6 taco shells
Salt and black pepper
1/2 red chilli, deseeded and finely chopped
1 tbsp olive oil
Drain the wild Alaska canned salmon and discard the liquid. Remove any skin and bones, if wished, then break the salmon into large chunks.
Gently coat the wild Alaska salmon chunks in lime juice, zest, chilli, and season with salt and pepper.
Carefully combine all of the salsa ingredients and season to taste with salt and pepper.
To assemble the tacos, simply divide the salmon between each shell, top with salsa, and serve with sour cream.
Cook's tip: Adjust the amount of chilli to your liking! Both the salmon and salsa mixtures can be prepared in advance and refrigerated before use.
