Salmon Taco Platter

METHOD

Step 1

Preheat the oven to 180ºC. Line a baking tray with baking paper. Coat salmon fillets with taco seasoning then place on baking tray. Drizzle with oil. Bake for 20 minutes

Step 2

Meanwhile, microwave corn in a suitable container for 5 mins until steamed and bright yellow.

Step 3

On a large platter, spread the sour cream and arrange cos lettuce, cucumber, cherry tomatoes, avocado, red onion, sour cream and cooked salmon.

Step 4

Top with lime wedges and coriander.

Ingredients:

2 x 460g Tassal Salmon Fillet, Skin off

1 tbsp extra virgin olive oil

60g taco seasoning, salt reduced

2 cobs corn, cut into 8 small pieces

16 mini tortillas

1 baby cos lettuce

1 Lebanese cucumber, thinly sliced

200g cherry tomatoes, halved

1 avocado, peeled and thinly sliced

1/2 red onion, thinly sliced

2 limes, cut into wedges

1/2 cup coriander, roughly chopped

1/2 cup sour cream

Notes:

• Gluten Free Option: use your favourite gluten free corn tortillas
• If you have the time, heat the tortillas on the BBQ or a griddle pan to get a delicious smoky flavour.

Recipe Credit – Shelley Good Eats