Salmon taco with chilli, lime and coriander mayonnaise

Serves 4.  Recipe by Seafood School Head Chef: Paulie Hooton

400gm salmon

2 tbsp extra virgin olive oil

1 lime, halved

¼ tsp chilli powder

8 tortillas

2 cups chopped lettuce

For the Mango Salsa

1 cup diced mango

1 avocado, diced

½ capsicum, diced

3 tbsp coriander, chopped

juice of 1 whole lime

2 tbsp extra virgin olive oil

Coriander yoghurt sauce

¾ cup plain non-fat yoghurt

2 tbsp chopped fresh coriander

1 tbsp fresh lime juice

salt and fresh ground pepper, to taste

 

Method:

  1. Pre heat oven to 180°C.
  2. Line a baking sheet with baking paper and place on salmon.
  3. Drizzle with olive oil and squeeze lime juice over the entire fillet.
  4. Rub the chilli powder into the salmon and season with salt and pepper.
  5. Bake in hot oven for 10 to 15 minutes, or until salmon is cooked through. Remove from oven and let stand couple minutes.
  6. In the meantime, prepare the mango salsa and coriander yoghurt sauce.
  7. For the salsa, combine diced mango, avocado, pepper, coriander, lime, oil, salt and pepper in a mixing bowl, toss to combine. Set aside.
  8. For the coriander yoghurt sauce by combining yogurt, coriander, lime juice, salt and pepper in a separate mixing bowl; whisk until thoroughly incorporated. Set aside.
  9. Break the cooked salmon into pieces. Spread a dollop of the yoghurt sauce on each tortilla.
  10. 10. Top with fish, lettuce and mango avocado salsa.
  11. 11. Garnish with coriander and serve with lime wedges.

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