Salmon Tacos

Ingredients

2 x 170g Tassal Tasmanian salmon portions, skin off
1 Tbsp olive oil
2 Tbsp taco seasoning
2 ripe tomatoes, diced
10 iceberg lettuce leaves
1 avocado, sliced
½ cup taco salsa
10 taco shells or soft tortillas
1 lime, cut into wedges, to serve

Pre-heat oven to 150°C. Cut salmon into large chunks. Toss salmon chunks in the taco seasoning. Place taco shells in the oven to warm or place soft tortillas in the microwave covered for 20 seconds on 100% power. Heat oil in a non stick frying pan over a medium heat and pan fry the salmon for 2–3 minutes until golden brown. Drain on absorbent paper. Fill the base of each taco shell with a little sauce, a lettuce leaf, sliced tomato, sliced avocado and 2 or 3 chunks of salmon. Serve with the taco salsa and wedges of lime.