Salmon Tacos with fresh Chipotle yoghurt and guacamole

homemade salmon taco — If you love tacos but want to incorporate more Omega 3 into your diet, these fresh Salmon Tacos will hit the spot! Omega 3 is an essential fat for our bodies, by choosing whole salmon filet instead of fried white fish this meal will give you a nutrition boost and with the added bonus that these taste great!

If you love tacos but want to incorporate more Omega 3 into your diet, these fresh Salmon Tacos will hit the spot! Omega 3 is an essential fat for our bodies, by choosing whole salmon filet instead of fried white fish this meal will give you a nutrition boost and with the added bonus that these taste great!

Serves: 4 / Ready in: 45 mins / Difficulty: 3/5 / Storing: Best eaten fresh, can prep veggies and fish for cooking the next day.

Ingredients

For the salmon:

500g Wild or Alaskan Salmon filets, fresh or frozen (if frozen, allow to defrost before preparing)
1 tsp garlic salt
2 tbsp ground paprika
1 tsp ground cumin
pinch of sugar

For pickled onions

1/2 a red onion
1 tsp sugar
1 tsp salt + more for seasoning

For the Guacamole

2 avocados
1 lime
1 large tomato
2 cloves fresh garlic, crushed
1/2 a bunch of coriander
1 red onion

Other side dishes

16 small tortillas (corn or whole wheat)
1/2 small cabbage, finely shredded (white or red)
1/2 a bunch of coriander
Jalapeños (fresh or pickled, sliced)
Salsa optional

For the Chipotle yoghurt

200ml natural yoghurt
1 tbsp chipotle paste or hot chilli sauce
1 lime

Method

Preheat oven to 180 degrees Celsius. Mix the garlic salt, sugar, paprika and cumin in a bowl and rub them onto the salmon filets. Add a little oil to a baking tray and place the salmon on the tray. Put to one side while you prepare the sides.

Making an onion pickle, finely slice half a red onion. In a small bowl add the red wine vinegar, salt and sugar, then add the onion and using your fingers scrunch it in with the juices. Try to push the onion down so it’s all covered with the juices and then take it to the table. When serving this you only need to take the onion and not pour the juices, as the juice would be quite acidic.

In another bowl create the guacamole by smashing the avocado together with a clove of crushed garlic and the juice of 1 lime, add a finely chopped onion and tomato and bring together, season with salt and a dusting of ground cumin. Finely slice half of the coriander and mix it into the guacamole. Again taste and adjust to your liking and pop it on the table.

When the oven is heated, put the salmon in for 15 minutes, and cook to your liking, some prefer it slightly pink in the middle or you can cook for longer until cooked all the way through.

homemade quacamole — While the salmon is cooking, slice the final lime into wedges to serve, and place the shredded cabbage into a serving bowl and the jalapeños in another small dish. Place all the bowls and dishes in the centre of the table. Heat up the tortillas as per pack instructions and place them onto a plate with tin foil or a fresh teatowel to cover and keep them warm.

Next up, add the juice of 1 lime and the chipotle to the natural yoghurt, mix together and taste, adding salt, more spice or lime juice as needed. Go ahead and place it on the table.

Finally, when the salmon is cooked to your liking, take two forks and start pulling it apart, lightly shredding it. If it has the skin on, take it out. Then mix the salmon with the seasoned juices. Take to the table and serve.

To build your taco, take a tortilla, and add some guacamole, cabbage, and salmon. Top with some drips of yoghurt, fresh lime juice, picked coriander and jalapeños. We have a jar of salsa from our favourite taqueria shop to which we add a few dashes to finish the taco. Enjoy!