Mexican Salmon soft tacos

METHOD

Step 1

Preheat oven to 200°C fan forced with oven tray for 10 minutes. Preheating the tray helps to achieve crispy, golden crumb without the hassle of pan frying

Step 2

Combine ingredients to create Mexican crumb.

Step 3

Dip salmon into flour, egg wash (shake off excess egg wash) then coat in Mexican crumb. Place on baking paper and transfer carefully to preheated tray. Spray liberally with olive oil spray and bake for 15 minutes or until salmon is cooked.

Step 4

Meanwhile, create dressing - combine yoghurt, lime juice and herbs to create a tangy dressing.

Step 5

Warm tortillas in a pan or microwave. Serve tortillas salmon and accompaniments on a platter and let create at the table.

Ingredients:

Mexican Crumb
1/2 cup panko crumbs*
2 teaspoons Mexican Taco Seasoning mix
finely grated rind of 1/2 lime

300g (2 portions) Tassal Tassie Fresh Salmon, skin off

2 tablespoons flour
1 small egg whisked with tablespoon water
olive oil, spray

Dressing
1/4 cup natural yoghurt or mayonnaise
2 teaspoons lime juice
1/3 cup finely chopped fresh herbs

Prepared slaw, from supermarket
1/2 punnet cherry tomatoes, chopped
1 avocado, chopped
1 x 6 pack mini soft tortilla

*Panko crumbs are dried Japanese breadcrumbs. Available in the international isle of the supermarket.