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


260g 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