Coriander salmon tacos

Coriander salmon tacos

From
Harvest
Serves
2–4
Photographer
Emilie Guelpa

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Remove and discard the skin and any brown flesh from a 200 g sashimi-grade salmon fillet and dice finely. Mix with the zest of 1 lime, 2 thinly sliced spring onions and 2 tablespoons chopped coriander leaves, then season with salt and freshly ground black pepper. Mash 1 avocado with 2 tablespoons lemon juice, stir in 2 tablespoons chopped coriander leaves and a dash of Tabasco sauce if desired. Warm 4 soft tortillas in the microwave, or wrap in foil and cook in a preheated 180°C oven for 3–4 minutes. Divide the salmon and avocado among the tortillas and serve.
Tags:
harvest
seasonal
summer
spring
autumn
winter
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