Recipe Index

Ingredients

• 3½fl oz white wine vinegar
• 2 tbsp caster sugar
• 1 tsp salt
• 1 small red onions, sliced
• 7oz salmon fillet, skin on and pin-boned
• 2 tbsp olive oil
• ½ tbsp smoked paprika
• ½ tbsp onion powder
• ½ tbsp garlic powder
• ½ tsp chilli powder
• ½ lemon, zest only
• salt and freshly ground black pepper
• ¼ hispi cabbage, finely chopped
• ¼ red cabbage, finely chopped
• 4 spring onions, finely chopped
• 3½oz mayonnaise
• 3½oz soured cream
• salt and freshly ground black pepper
• 2 avocados, peeled, stones removed and flesh mashed
• 1 lime, juice only
• 1 garlic clove, crushed
• small handful fresh coriander, finely chopped
• salt and freshly ground black pepper
• 6 white corn tortillas
• 2 tbsp chopped fresh coriander
• 1 lime, cut into wedges

Method

1. Heat the oven to 400°F and simmer 6½ Tbsp of water with the white wine vinegar, caster sugar and salt for 1 minute, then pour the hot liquid over the sliced small red onions and leave them to pickle for 30 minutes.
2. Cut the salmon fillet into two large pieces, set them skin-side down on a baking tray and stir the olive oil, smoked paprika, onion powder, garlic powder, chilli powder and lemon zest into a marinade.
3. Coat the salmon pieces with the marinade, season them with salt and freshly ground black pepper and roast them for 10 to 12 minutes.
4. Fold the hispi cabbage, red cabbage and spring onions together with the mayonnaise and soured cream, season this slaw with salt and freshly ground black pepper and set it aside.
5. Mash the avocado flesh with the lime juice, crushed garlic clove and finely chopped coriander, and season the guacamole with salt and freshly ground black pepper.
6. Char each white corn tortilla briefly over a hob flame with flameproof tongs until it crisps and darkens at the edges.
7. Spread guacamole over the tortillas, pile the slaw on next, scrape the roasted salmon off its skin with a fork and lay the flakes over the slaw, then finish each taco with chopped fresh coriander, the drained pickled onions and a squeeze from the lime wedges.

Prep: 30 min · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data