Quinn's Speedy Salmon Tikka Tacos
with Pickled Onion & Cucumber Raita
- Milk
- Fish
- Gluten
- Soy
- Wheat
- Crustaceans
- May contain traces of allergens
- Mollusc
- Milk
- Soy
The inspiration for these heavenly tacos came from our fabulous recipe editor, Yasmin, while she was pregnant with her baby boy, Quinn. Be warned – the combo of mildly spiced salmon, pickled onion and cooling raita wrapped up in soft tortillas is as crave-worthy as they come.
Ingredients
½ unit
red onion
1 unit
cucumber
1 clove
garlic
1 bag
Cos Lettuce
1 packet
Greek-style yoghurt
(Contains: Milk)
1 tub
tandoori paste
1 packet
salmon
(Contains: Fish May be present: Crustaceans, Mollusc.)
6 unit
mini flour tortillas
(Contains: Gluten, Soy, Wheat May be present: Milk, Soy.)
Not included in your delivery
olive oil
¼ cup
rice wine vinegar
¼ cup
water
¼ tsp
salt
Utensils
Cooking Steps
Thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar, water and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid and stir to coat. Set aside until serving. TIP: Scrunch the onion with your hands every few minutes to speed up the pickling process.
Finely chop 1/2 the cucumber, then cut the remainder into thin batons. Finely chop the garlic (or use a garlic press). Roughly chop the cos lettuce leaves.
In a medium frying pan, heat olive oil (2 tsp for 2 people / 1 tbs for 4 people) over a medium-high heat. Add the garlic and cook, stirring, until fragrant, 1 minute. Pour the garlic and olive oil into a medium bowl and add the Greek yoghurt, the finely chopped cucumber and a good pinch of salt and pepper. Mix well and set aside.
TIP: If you are not a fan of salmon skin, remove the skin before cutting the salmon into chunks. Combine the tandoori paste and the salt in a medium bowl. Cut the salmon into 2cm chunks and add to the tandoori paste. Toss to coat. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the salmon to the pan and cook, tossing occasionally, until browned and cooked through, 3-4 minutes. TIP: The salmon will char a little in the pan; don't worry, this adds to the traditional flavour!
Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.
Drain the pickled onion. Bring everything to the table. Build your tacos by filling the tortillas with a helping of cos lettuce, cucumber batons, salmon tikka, cucumber raita and pickled onion.
