Smokey Caribbean Salmon Tacos
with Coconut-Sweet Chilli Slaw
- Eggs
- Gluten
- Soy
- Wheat
- Fish
- May contain traces of allergens
- Almond
- Cashew
- Macadamia
- Walnut
- Milk
- Soy
- Crustaceans
- Fish
- Molluscs
Ingredients
1 packet
Coconut Sweet Chilli Mayonnaise
(Contains: Eggs; May be present: Almond, Cashew, Macadamia, Walnut.)
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
Coriander
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
Slaw Mix
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1
Cucumber
Cooking Steps
• Thinly slice cucumber into half-moons. Roughly chop coriander leaves. • In a medium bowl, add slaw mix, coconut sweet chilli mayonnaise and the white wine vinegar. Toss to coat. Season with salt and pepper to taste.
• In a medium bowl, combine mild Caribbean jerk seasoning and a drizzle of olive oil. Add salmon and gently turn to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook salmon, skin-side down first, until cooked through, 5-6 minutes each side. • Transfer salmon to a plate, then allow to cool slightly. Roughly chop into bite-sized chunks.
TIP: The spice blend will char a little in the pan. Don't worry, this adds to the smokey flavour!
• Heat mini flour tortillas on a plate in the microwave for 10 second bursts until warmed through.
• Build your tacos by filling each tortilla with a helping of coconut-sweet chilli slaw. • Top with smokey Caribbean salmon and cucumber. • Garnish with coriander to serve. Enjoy!
