Salmon Tacos with Tomato and Black Bean Salsa

METHOD

Step 1

Combine olive oil, lime juice and Mexican spices in a medium bowl and add the salmon, coat well. Allow to stand for 10 minutes

Step 2

Mix all salsa ingredients in a small bowl and set aside.

Step 3

Heat a small pan to high and cook the salmon for 4-5 minutes on each side, break into small pieces.

Step 4

Prepare taco shells according to packet instructions.

Step 5

Arrange shells on plate or board and layer with lettuce, cabbage, salsa and salmon

Step 6

Top with coriander leaves and dollops of sour cream. Serve with extra salsa and lime wedges on the side.

Ingredients:

2 portions (approx. 300g) Tassal Salmon fillets, skin-on or 300g Tassal Diced Tassie Salmon
1 tbsp olive oil
2 tsp Mexican spice mix
Juice of 1 lime
4-6 hard taco shells
2 baby cos lettuce, shredded
½ cup red cabbage, finely shredded
¼ cup sour cream
¼ cup coriander leaves
extra lime wedges, to serve

Tomato and Black Bean Salsa
250g cherry tomatoes, chopped
½ red onion, finely diced
Juice of 1 lime
½ teaspoon ground cumin
¼ cup coriander, finely chopped
400g tin black beans, drained and rinsed