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Salmon Taco Platter
- 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.
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
- 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