Tamarind Double Salmon Tacos
with Creamy Slaw & Spring Onion
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Garlic
1
Spring Onion
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
560 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1 packet
Slaw Mix
1 sachet
Tamarind Seasoning
Cooking Steps
• Finely chop garlic. Thinly slice spring onion. • In a small bowl, combine tamarind seasoning, the garlic, honey, soy sauce and vinegar.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Pat salmon dry with paper towel. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side (cook in batches if your pan is getting crowded). • Remove from heat, then add the honey-soy glaze and gently toss salmon to coat.
• In a large bowl, combine slaw mix, mayonnaise and a drizzle of olive oil. Season to taste with salt and pepper. • Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts, until warmed through.
• Flake salmon into bite-sized chunks. • Build tacos by filling with some creamy slaw and tamarind salmon. • Spoon over any remaining glaze from the pan. Garnish with spring onion to serve. Enjoy!
