Salmon Tacos with Avocado Cream and Zingy Carrot Slaw

METHOD

Step 1

Chop salmon into small bite-sized pieces and place in a bowl with 1 teaspoon of olive oil, paprika, ground coriander, ground cumin, chilli powder, garlic powder, onion powder, salt and pepper. Toss well to combine, then set aside for 5 minutes to marinate.

Step 2

Meanwhile, grate the carrot and beetroot, place in a bowl with vinegar and toss well to combine; set aside.

Step 3

In a blender or food processor, add avocado, jalapeño, yoghurt, coriander, lime juice, salt and pepper. Blend until smooth and creamy.

Step 4

Heat the remaining 2 teaspoons of olive oil in a fry pan over high heat and cook the salmon for 2-3 minutes, or until cooked to your liking. To assemble, top each taco with salmon, carrot and beetroot slaw and avocado cream, then garnish with fresh coriander.

Ingredients:

Salmon Tacos:

Tassal Atlantic Salmon Skin Off 300g
3 tsp extra virgin olive oil, divided
1 tsp paprika
1 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp chilli powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp salt
1/4 tsp ground pepper
8 small corn tortillas

Slaw:

1 beetroot
1 carrot
2 tsp white vinegar

Avocado Sauce:

1 avocado
1 jalapeno
1/3 cup natural yoghurt
Handful fresh coriander
Juice of 1 lime
1/4 tsp salt
1/4 tsp ground pepper

Recipe credit – Made by Mandy