Full of salmon, spices and fresh veg, these tacos are a guaranteed hit.
Serves44
Cook time10 mins10 minutes
Prep time15 mins15 minutes, + 5 mins resting time
+ 5 mins resting time
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
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.
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.
