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Courtney Roulston's salmon tacos

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Enjoy a Mexican fiesta at home with these delicious salmon tacos. They’re quick and easy to do and bursting with fresh flavours.

  • Serves10
  • Cook time20 minutes
  • Prep time15 minutes, + marinating and cooling time


  • 2 tbs olive oil
  • 2 corn cobs, husks and silk removed
  • 4 x 200g salmon fillets, skin on
  • 350g pkt Old El Paso Hard ‘N Soft Taco Kit
  • 2 cups shredded white cabbage
  • 1 avocado, stoned, peeled, sliced
  • 80g paneer or fetta, crumbled
  • Coriander sprigs, to serve
  • Lime wedges, to serve

Radish salsa

  • 6 red radishes, cut into matchsticks
  • 1/2 red onion, finely chopped
  • 1 jalapeño chilli, seeded, finely chopped (optional)
  • 1/2 lime, juiced

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Heat half the oil in a non-stick frying pan over medium-high heat. Cook the corn, turning occasionally, for 8 mins or until lightly charred. Transfer to a plate and set aside to cool slightly. Use a small serrated knife to cut down the side of corn to release the kernels. Place in a bowl.
  2. Step 2

    Place the salmon on a plate and sprinkle over the spice mix from the kit. Set aside for 2-3 mins to develop the flavours.
  3. Step 3

    Meanwhile, to make the radish salsa, combine the radish, onion, jalapeño, if using, and lime juice in a bowl. Season.
  4. Step 4

    Heat the remaining oil in the pan over medium heat. Cook the salmon for 2 mins each side or until slightly charred with a rosy centre. Transfer the salmon to a plate and set aside to cool slightly. Coarsely flake the salmon. Season. Cover to keep warm.
  5. Step 5

    Place the hard tacos on a baking tray. Bake in preheated oven for 5 mins or until heated through. Wipe the frying pan clean and place over medium heat. Place 1 soft taco in the pan and cook for 20 secs or until heated through. Transfer to a plate and cover with a clean tea towel to keep warm. Repeat with the remaining soft tacos.
  6. Step 6

    Place the tomato salsa from the kit in a small bowl. Divide the hard and soft tacos among serving plates. Top with the cabbage, corn, salmon, avocado and paneer or fetta. Spoon over the radish salsa and tomato salsa. Sprinkle with the coriander and serve with the lime wedges.