Jerk salmon and mango tacos

Full of salmon, spices and fresh veg, these tacos are a guaranteed hit.

4

15m

Note: + 5 mins resting time

10m

Ingredients

  • 1 tsp ground coriander
  • 1 tsp ground allspice
  • 1 tsp ground thyme
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1 tsp brown sugar
  • 1 tbs olive oil
  • 4 skinless Coles Australian Salmon Fillets
  • 12 small tortillas, warmed
  • 8 butter lettuce leaves or green oak lettuce leaves, shredded
  • 1 cup finely shredded red cabbage
  • 1 carrot, peeled, cut into long matchsticks
  • 1 avocado, stoned, peeled, thinly sliced

Mango salsa

  • 1 mango, stoned, peeled, finely chopped
  • 1/2 red onion, finely chopped
  • 1 long red chilli, finely chopped (optional)
  • 1/2 cup coriander leaves
  • 1 lime, juiced

Method

STEP 1

Combine the coriander, allspice, thyme, paprika, cumin, sugar and oil in a large bowl. Season. Add the salmon and turn to coat.

STEP 2

Heat a barbecue grill or chargrill on medium-high. Cook the salmon for 2-3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.

STEP 3

Meanwhile, cook the tortillas on the grill, turning, for 1 min or until lightly charred and heated through. Divide among serving plates.

STEP 4

To make the mango salsa, combine mango, onion, chilli, if using, coriander and lime juice in a bowl. Season.

STEP 5

Coarsely flake the salmon. Divide the lettuce, cabbage, carrot, avocado and salmon among tortillas. Top with salsa to serve.

Dietary information

Dairy-free
Egg-free
Lactose-free
Nut-free
Peanut-free
Sesame-free
Soy-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.