Salmon Nacho’s with Avo

  • 40 minsCooks in 40 mins
  • Medium Medium
  • Serves 4Serves 4


Step 1

Preheat the oven to 200°C. Prepare the slaw, thinly slice red cabbage and place it in a bowl, massage the salt and pepper and lime juice into it with your hands for 2 mins. This will begin to soften the cabbage.

Step 2

To make the avocado cream place the flesh from two avocados, Greek yoghurt, water and ¼ cup coriander in a blender or food processor. Blend on high for 1 min or until smooth.

Step 3

Place salmon on a medium heated non-stick frying pan. Sprinkle with paprika and cumin. Allow to cook for 3-4 mins on one side and then turn over and cook for another 3-4 mins. Remove from heat, cover with al foil and allow to rest.

Step 4

Spread the corn chips on a large baking tray. Top with cheese, halved cherry tomatoes, frozen corn and red chilli. Cook in the oven for 5-10 mins or until cheese is melted.

Step 5

Remove nachos from oven and flake the salmon over the top with pickled slaw and avocado cream. Serve with remaining coriander and enjoy!

Recipe courtesy of Shelley Good Eats


2 x Tassal Fresh Tassie Salmon portions, Skin-off
1 tsp paprika
1 tsp cumin
1 packet corn chips
1 cup grated cheese
100g cherry tomatoes
½ cup frozen corn
1 long red chilli, thinly sliced – optional

Cheats Pickled slaw
red cabbage
1 Tbsp lime juice
Salt and pepper

Avocado Cream
2 small avocados
2 Tbsp Greek yoghurt
2 Tbsp water
½ cup chopped coriander