Salmon Tacos with Strawberry, Peach Salsa
These tacos are great if you are sick of the traditional type and are brave enough to try something knew. The use of salmon and fresh fruit makes these very light and fresh, perfect for summer! I would even suggest grilling the salmon and serving these at a party; grilling would pair perfectly with the spices of the rub.
| Prep Time |
Cook Time |
Serves |
|---|---|---|
| 10-15 min | 12-15 min | 4 |
Ingredients
Salsa
6 medium sized peaches
6 large strawberries
a large handful of fresh coriander
juice of 1.5 limes
salt and pepper to taste
3-4 spring onions (depending on size, light green and white parts only)
Salmon
350g of salmon or 4 large salmon fillets
1 tbsp of paprika
1 tbsp of cumin
1 tbsp of chipotle chilli powder
1/2 tsp of sea salt
Serve with tortillas, feta, lettuce, greek yoghurt (or sour cream), cherry tomatoes
Preparation
Salsa
- Finely peal and then chop the peaches. Add to a large bowl.
- Hull and finely chop the strawberries. Add to the bowl of peaches.
- Finely chop the coriander and spring onion; add to the bowl as well.
- Juice the lime and pour over the salsa.
- Season with salt and pepper, combine.
- Taste and make seasoning adjustments if necessary.
- Keep refrigerated until the salmon is ready.
Salmon
- Preheat the oven to 200C or 400F.
- Place the salmon in large oven dish, skin side down.
- Combine the spices and then sprinkle on top of the salmon.
- Rub the spices gently onto the salmon.
- Bake in the oven, in the middle, for 12-15 minutes or until just cooked through. The fish should retain some of its translucency.
- Before serving, after the salmon has sat for about 5 minutes, flake the fish using a fork.
- Serve the salmon in tortillas with the salsa and any, all or your alternative to the toppings listed above.
- Enjoy!
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