Summary

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

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Instructions

1. Roughly dice the salmon. Mix salt, pepper, cumin and paprika powder and turn the salmon pieces in it. Put aside.
2. Mix the mayonnaise, yogurt and chipotle paste together. Add the grated peel of a lime and season with salt and a little lime juice.
3. 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.
4. 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.
5. Fill the taco bowls with salmon, chipotle mayonnaise, avocado salsa and the salad. Decorate with coriander leaves.
6. Tip: If you don`t like it that spicy, you should be careful with the chipotle paste and the green chilli!