Spicy Salmon Tacos
Ready in 20 minutes, this easy Japanese sushi bowl has a delicious teriyaki sauce that the whole family will love.
- 270g salmon fillets
- 1 tbs chilli powder
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- 2 tbs olive oil
- 1 pack flour tortillas
- 1 cup lettuce leaves, shredded
- 1 large avocado, peeled, pitted and diced
- 1 tomato, chopped
- 1 jalapeno, cored, finely diced
- 2 tbs lime juice
- Sour cream to serve
Preheat fan-forced oven to 180◦C or 200◦C conventional oven.
Whisk together the chili powder, cumin, oregano, cayenne and salt. Pat the salmon fillets dry with paper towel and lay on a baking paper-lined roasting tray. Brush all sides of salmon with oil, and sprinkle evenly with seasoning mix.
Oven bake seasoned salmon for 12 to 15 minutes, or until cooked through and the salmon flakes easily.
Use a fork to roughly shred into large pieces. Assemble tacos with layers of lettuce and salmon flakes, top with avocado, tomato, jalapeño and a squeeze of lime juice. Drizzle sour cream to serve.
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