Salmon Taco with Chipotle Mayonnaise and Avocado Salsa
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 5 mins |
| Total Time | 25 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g salmon fillet (s), fresh or defrosted
- Salt and pepper, black
- 1 teaspoon cumin
- 2 teaspoons paprika powder, noble sweet
- 1 dl mayonnaise, reduced fat
- 1 dl natural yoghurt, full fat
- Chili paste (chipotle paste, 1 - 2 teaspoons)
- 2 lime (s)
- 2 avocado (s), diced
- 2 tomato (s), pitted, diced
- 1 small onion (s), red, finely chopped
- 1 chilli pepper (s), green, finely chopped
- 2 tablespoon olive oil
- 1 bunch coriander greens, roughly chopped
- Taco bowl (s)
- leaf lettuce
Print Recipe
Pin Recipe Instructions
- Roughly dice the salmon. Mix salt, pepper, cumin and paprika powder and turn the salmon pieces in it. Put aside.
- Mix the mayonnaise, yogurt and chipotle paste together. Add the grated peel of a lime and season with salt and a little lime juice.
- Gently mix the avocado, tomatoes, onion and chilli together. Gradually pour in the juice of the second lime - season to taste in between. Add 1 tablespoon of olive oil. Season to taste with salt, fold in coriander to taste. Save a little coriander for decoration.
- Heat the taco pods. Fry the salmon cubes in the remaining oil. If you like it, you can leave the salmon a little raw in the middle. However, the fillet should have been frozen for 24 hours if it is not completely fried.
- Fill the taco bowls with salmon, chipotle mayonnaise, avocado salsa and the salad. Decorate with coriander leaves.
- Tip: If you don`t like it that spicy, you should be careful with the chipotle paste and the green chilli!
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