Easy Salmon Tacos

These are a great, quick and easy standby for a family dinner and they work for everyone - you can simply adjust the seasonings and fresh chilli accordingly.

I can have this meal on the table in a matter of twenty minutes, great for mid-week working days, and I don’t muck around making fresh salsas or guacamole for these nights. 

I add fresh chopped tomatoes, plenty of coriander, mashed avocado, some lettuce leaves and a load of sweetcorn kernels. As we are trying to reduce our ‘naughty’ treats in a bid to shift some weight pre-holiday (me and Glen not the girls) I omit from adding sour cream and instead dress with a little drizzle of 0% fat natural yoghurt. The final result is fresh, fragrant and delicious.

If you want to make them go further you can serve with some coriander rice or a bowl or tortilla chips and guacamole.

The below serves four.

Easy Salmon Tacos

Here’s how:

• Drizzle of vegetable or rapeseed oil
• X4 salmon fillets
• X4 tortilla wraps
• 2 tbsp All Purpose Seasoning (I use Dunne’s River)
• Handful lettuce leaves (I used pea shoots here but anything works)
• 3 tomoatoes
• 1 avocado 
• 2 tbsp cooked sweetcorn kernels
• Handful coriander
• 1 lime
• Few jalapeno pepper slices

Firstly coat the salmon flesh and skin side with the all purpose seasoning.

Drizzle the oil in a non-stick pan and place on a medium heat. Once it is has come up to temperature add the salmon fillets, skin-side down and cook for 6 minutes.

Now prepare the accompaniments.

Firstly place the four tortilla wraps into the microwave and cook for 20-30 seconds then place them all, with a fold on the middle hanging over some cans or bottles to try and get them in ‘taco shape’. It doesn’t matter if this doesn’t work and it doesn’t always.

Now roughly chop the tomatoes and the lettuce leaves and set aside.

Halve the avocado, remove the stone and scoop out the flesh and place into a small bowl. Mash with a fork and season with sea salt.

Prepare the sweetcorn - I use tinned so this is just a case of opening and draining.

Once the salmon has had the six minutes, you should see the colouration of the fish at the sides, it should almost be there. I then turn the fish to cook on the flesh side for 1 minute - but if you like your salmon more cooked through, increase this time accordingly.

Remove the salmon fron the pan and place on a board to rest for a minute. In the meantime, start building your tacos.

Easy Salmon Tacos

I begin by smearing on a spoonful of smashed avocado down the centre of each, then adding the lettuce, tomatoes and sweetcorn.

Now cut the salmon fillets into 3-4 pieces and place onto each taco, then finally top with as much coriander as you’d like, a squeeze of the lime juice and jalapenos for those who’d like them. Squeeze over a little low fat yoghurt 

or go nuts and have sour cream. Enjoy!