Ingredients
Salmon
6 thin pieces of skinless salmon fillets
1 teaspoon taco seasoning
Olive oil spray
Salt & Pepper
Avocado Crema
1 Shepard Avocado
juice of 1/2 lime
few sprigs of fresh coriander
½ cup plain yoghurt
Salt & Pepper
Avocado Corn Salsa
2 large Shepard Avocados, diced
1 cup of corn kernels, drained & charred in a dry pan
½ small red onion, diced
½ cup coriander, chopped
juice of 1 small lime
salt to taste
To serve:
6 flour tortillas
2 cups red cabbage, thinly sliced
Jalapeños – optional
Method
1
Spray salmon with olive oil spray, season with taco seasoning, salt & pepper.
2
Airfry at 180°C for approx 8 minutes (for thin salmon pieces).
3
Place ingredients in a blender or use a stick blender to blend until smooth.
4
Combine ingredients and set aside.
5
To assemble: Warm tortilla rounds on a dry pan until lightly charred. Add a dollop of avocado crema, shredded cabbage, and the salmon roughly broken using a fork. Then top with avocado corn salsa. Serve immediately.
Ingredients
Salmon
6 thin pieces of skinless salmon fillets
1 teaspoon taco seasoning
Olive oil spray
Salt & Pepper
Avocado Crema
1 Shepard Avocado
juice of 1/2 lime
few sprigs of fresh coriander
½ cup plain yoghurt
Salt & Pepper
Avocado Corn Salsa
2 large Shepard Avocados, diced
1 cup of corn kernels, drained & charred in a dry pan
½ small red onion, diced
½ cup coriander, chopped
juice of 1 small lime
salt to taste
To serve:
6 flour tortillas
2 cups red cabbage, thinly sliced
Jalapeños – optional