Chipotle Salmon Skewered Tacos with Guacamole
- Step 1
Prepare Pico de Gallo; combine ingredients in a bowl. Cover and chill until required.
- Step 2
Shake Mexican Seasoning and fish together in a snap lock bag. Thread approximately 4 portions of Tassal Salmon onto 8 metal skewers. Heat oil in a non-stick frying pan or BBQ grill over medium-high heat. Cook salmon skewers for a 5 mins each side turning frequently until cooked. Transfer to a serving plate.
- Step 3
To serve; heat tortillas on a hot grill for 10-15 seconds each side. Top each taco with a smearing of chipotle aioli. Top each with a salmon skewer, a spoonful of Pico de Gallo, a dollop of guacamole, sliced chilli, coriander and a squeeze of lime. Fold in half and serve immediately and enjoy!
460g TASSAL Fresh Tassie Salmon Skin-off, cut into 3cm dice
35g packet Mexican Chipotle or Taco Seasoning
1 tbsp olive oil
Pico De Gallo:
2 tomatoes, finely diced
¼ red onion, finely diced
1 tbsp chopped fresh coriander
½ – 1 mild green chilli, seeded and finely chopped
1 tsp olive oil
8 x mini flour tortillas
½ cup chipotle aioli
guacamole made from 1 avocado
1 long green chilli, sliced
1 lime, cut into wedges