Monthly Archives: March 2015

Salmon Tacos with Mango Avocado Salsa and Sirracha Spiced Yoghurt Dressing

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Salmon Tacos with Mango Avocado Salsa and Sirracha Spiced Yoghurt Dressing      

(Serves 4 people)IMG_6479

What you need…

  • 4 x skinless salmon fillets
  • 1 chorizo, sliced (optional)
  • 1 tsp each of ground coriander, paprika and cumin (mixed together)
  • 1 packet mini flour or corn tacos (or try using iceberg lettuce cups for a grain free alternative)
  • 1/2 packet mixed coleslaw mix or ¼ red cabbage, sliced
  • 2/3 cup natural yoghurt
  • 1 tbsp sirracha sauce
  • fresh herbs to serve

For the salsa:

  • 1 mango, cubedIMG_6475
  • 1 avocado, cubed
  • ½ red onion, finely diced
  • 2 kaffir lime leaves, finely chopped
  • 1 red chilli, finely diced (seeds removed)
  • juice of half a lime

What to do…

Pre heat fan forced oven to 220 degrees Celsius.

Place the salmon fillets into a lined baking dish. Drizzle with olive oil and then rub the mixed dry spices into both sides of the fish. Cover with alfoil and place in the oven 20minutes before you are ready to serve. Note: the cooking time of the fish will depend on the thickness of the fillets.

When the fish is cooked to your liking, pull it out of the oven and break the fillets up into pieces. Cover the dish with alfoil to keep it warm.

NOTE: If you are adding the chorizo, pan fry it on high heat just before you are ready to serve and then add to the fish dish to keep warm.

Meanwhile, add all the salsa ingredients to a bowl, drizzle with the lime juice and some olive oil and mix through.

Next, place the yoghurt in a small serving bowl and mix through the sirracha sauce.

Just before you are ready to serve, wrap the tacos in alfoil and place in the oven to heat through.

Finally, throw your cabbage or coleslaw mix into a serving bowl. And then guess what?

You’re ready to tuck in! Enjoy!

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And here’s a simple “grain free” alternative for the paleo fanatics out there! 😉

You’re ready to tuck in! Enjoy!

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