Quinn's Speedy Salmon Tikka Tacos

Name: Quinn's Speedy Salmon Tikka Tacos with Pickled Onion & Cucumber Raita
Total time: 20 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; ½ unit red onion; ¼ cup rice wine vinegar; ¼ cup water; 1 unit cucumber; 1 clove garlic; 1 bag Cos Lettuce; 1 packet Greek-style yoghurt; 1 tub tandoori paste; ¼ tsp salt; 1 packet salmon; 6 unit mini flour tortillas

with Pickled Onion & Cucumber Raita

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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.

Allergens:

Milk

•Fish

•Gluten

•Soy

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

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

Nutritional Values

per serving

Calories2630 kcal

Fat27.1 g

of which saturates5.5 g

Carbohydrate52.8 g

of which sugars9.3 g

Protein39.1 g

Sodium1350 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Non-Stick Pan

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.