Sweet & spicy Cajun salmon tacos with a mango salsa and avocado whip.
Serves 4
Ingredients
600g salmon
2 tbsp corn flour
2 tbsp Cajun spice
2 tbsp honey
Salsa:
1 cup frozen mango - diced
1 small red onion - diced
Half a cucumber - diced
Punnet of cherry tomatoes- diced
1 cup of coriander or parsley
Juice of one juicy lemon
1 tbsp extra virgin olive oil
Avocado whip:
1 large avocado
1/2 cup sour cream
2 tbsp lime juice
2 tbsp pickled jalapeños
1 tbsp extra virgin olive oil
To serve;
Fresh dill
Baby gem lettuce
10 mini soft shell tacos
Instructions
Using a sharp knife, remove the skin from the salmon. Slice the salmon into cubes, mix in a bowl with the Cajun spice and corn flour. Toss well
Mix all the salsa ingredients together in a bowl. Season with salt and pepper. Set aside.
Place the avocado whip ingredients together in a blender, blitz’s until well combined. Season with salt and pepper. Set aside.
Place the lettuce, dill and heated taco shells onto a platter.
Using a large pan, add a good glug of oil and turn the heat to medium/high. Fry the salmon pieces until crispy and just cooked thorough. It won’t take long at all. Turn off the heat, and the. Pour over the honey. Carefully move the salmon round so it’s covered in the honey. Put onto a serving platter.
Let everyone serve themselves and enjoy!
