Tacos – a Mexican favourite – but with a twist. Zingy chilli and spices meet the sweetness of mango to create a delicious dish bursting with colour and packed with the healthy proteins of Scottish salmon and avocado.
This can be put into taco shells or tortilla wraps. The mango and the avocado should be ripe but not too soft.
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp ground coriander
- 4 Scottish salmon fillets
- 1 tbsp vegetable oil for frying
For the Salsa:
- 1 medium avocado
- 1 medium mango
- 1 red chilli, finely chopped
- 2 spring onion, finely chopped
- 2 tblsp roughly chopped coriander
- 2 tblsp extra virgin olive oil
- juice of 1 or 2 limes
- salt and pepper
- 8 – 12 taco shells or 8 tortilla wraps
- 150mls soured cream or natural yogurt
- Iceberg lettuce
- Spring onion, finely chopped
- Mix together the paprika, coriander and cumin with a little salt and pepper. Scatter over the salmon fillets and rub over both surfaces. Leave whilst you make the salsa.
- Cut the avocado in half and take out the stone. Remove the peel. Cut into neat dice and place in a bowl. Cut both sides of the mango away from the stone and peel. Cut into neat dice and add to the avocado. Add the chilli, spring onion, 2 tablespoons of lime juice, olive oil and coriander. Season to taste with salt and freshly ground black pepper. If the mango is very ripe and sweet you may need to add more lime juice. Mix well.
- Heat the vegetable oil in a frying pan and fry the salmon quickly on both sides so that it is just cooked in the middle. Remove from the pan and tear the salmon up with two forks and place in a dish.
- Put the salmon, salsa, soured cream and taco shells on the table with the lettuce and let everyone help themselves.