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Mexican Salmon Burritos
- Step 1
Place salmon on a large plate and sprinkle over chilli powder, then season with salt. Rub mixture over salmon to coat. Set aside.
- Step 2
Meanwhile, peel back husk on cob then remove and discard silk. Pull up husk to cover cob again. Microwave on high for 4 minutes. Heat a chargrill pan or barbecue grill on medium-high heat and cook corn, turning, for 30 seconds on each side or until charred. Set aside to cool.
- Step 3
Chargrill tortillas for 2 minutes on each side or until charred. Cut kernels off cob in large chunks.
- Step 4
To make the lime mayonnaise, combine all the ingredients in a small bowl. Season with salt and pepper.
- Step 5
Heat oil in large frying pan over medium heat. Cook salmon, skin-side down, for 5 minutes. Turn and cook for a further 5 minutes or until cooked to your liking.
- Step 6
Assemble burritos using salmon, corn, lime mayonnaise, tortillas, lettuce, avocado, coriander, chilli and lime wedges.
300g Tassal Tassie Salmon skin on
2 tbs Mexican chilli powder
1 corn cob
4 jumbo tortillas
2 tbs extra virgin olive oil
1 baby cos lettuce, leaves seperated
1 avocado, deseeded, sliced
1/2 bunch coriander, leaves picked
Sliced red chillies (optional) and lime wedges to serve
1/4 cup whole egg mayonnaise
1/4 cup Greek-style yoghurt
1/2 lime, zested, juiced