Serves 4
For the blackened salmon:
1 tbsp smoked paprika
1 tsp cayenne pepper
1 tsp dried Thyme
1 tsp cumin
½ tsp salt
¼ tsp black pepper
4 x 180g salmon fillets, skin-on
1 tbsp olive oil
For the tacos:
100g sour cream
1 lime juice
8 small flour tortillas
1head of cos lettuce, chopped
3 tomatoes, chopped
1 small red onion, chopped
1 avocado, chopped
handful of Fresh coriander, chopped
For the blackened salmon:
1 tbsp smoked paprika
1 tsp cayenne pepper
1 tsp dried Thyme
1 tsp cumin
½ tsp salt
¼ tsp black pepper
4 x 180g salmon fillets, skin-on
1 tbsp olive oil
For the tacos:
100g sour cream
1 lime juice
8 small flour tortillas
1head of cos lettuce, chopped
3 tomatoes, chopped
1 small red onion, chopped
1 avocado, chopped
handful of Fresh coriander, chopped
- In a wide, shallow bowl, combine the paprika, cayenne, oregano, cumin, salt and pepper. Dip the flesh sides of the salmon fillets in to coat in the spices.
- Heat the oil in a large heavy-bottomed pan over a medium heat. Add the salmon fillets, flesh side down, and cook for 2-3 minutes. Flip them over and cook for another 2-3 minutes or until the skin is crispy. Transfer to a plate and allow to cool slightly, then use a fork to remove the skins and flake the salmon into large chunks.
- In a bowl, stir together the sour cream and lime juice. Season with salt and pepper.
- Fill each tortilla with the blackened salmon and some lettuce, tomato, red onion, avocado, some chopped coriander and a drizzle of the lime sour cream.
Per Serving: 745kcals, 36.2g fat (9.5g saturated), 63.7g carbs (6.7g sugars), 45.6g protein, 8.5g fibre, 1.197g sodium