Zingy salmon tacos

Colourful, zingy, fruity and filling, these salmon tacos are ready in just 20 minutes or so..

Serves One

For the tacos:

2 tablespoons of self-raising flour
2 tablespoons cold water
A splash of olive oil

Mix the ingredients to a dough, knead until pliable and roll out thinly to make two tacos. Cook in a dry pan or griddle until they look like tacos should look…
Set aside.

For the topping:

A few cherry tomatoes, preferably mixed colours. Mine were red and yellow, three of each
Half a ripe mango, peeled and chopped
Half an avocado, mashed with some lemon or lime juice
Allepo pepper, cajun seasoning or your favourite spice blend
1 salmon fillet
Lime zest
1 spring onion, sliced on the diagonal

Cook the salmon fillet until just done (145F, 63C internally). Allow to cool and separate into flakes.

Toast the tacos until crisp, spread with the avocado.

Mix the mango, lime zest and tomatoes with a little more lime juice and the spice. Mix in the salmon and pile the mixture over the tacos. Sprinkle with the spring onion.

This a Jamie Oliver recipe. He crisps the fish skin, but my fillet was skinless. It was a really excellent dinner, not at all something I would normally think of making. It won’t be the last time! Here is Jamie’s picture, taken from https://www.jamieoliver.com/recipes/salmon-recipes/crispy-salmon-tacos/

Jamie Oliver’s salmon taco

I think mine look better :) Enjoy!