Spiced salmon tacos with mango salsa
By Angela Patel
After all the indulgence and rich food over Christmas I like to go into the New Year serving up lighter meals packed with flavour and freshness. This colourful and spicy taco recipe is great for a Saturday night TV supper or midweek meal - everyone can just dig in and assemble their own tacos. An air fryer makes cooking the fish super speedy but if you don’t have one it’s just as easy to pan-fry the fillets in a little hot oil.
Kitchen tools needed:
Prep: 30 mins, plus chilling time
Cook: 15 mins
FOR THE MANGO SALSA
- 2 spring onions, trimmed and finely chopped
- 1 ripe mango, peeled, stone removed and flesh chopped
- 1 tbsp freshly chopped coriander
- ½ fat green chilli, deseeded and finely chopped
- juice of ½ lime
- salt and freshly ground black pepper
FOR THE TACOS
- 1 tsp garlic salt
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp chilli powder
- 1/2 tsp freshly ground black pepper
- 450g salmon fillets, patted dry with kitchen paper
- olive oil, for spraying
- 8 small soft taco wraps
- ½ romaine lettuce, finely shredded
- ½ red onion, very thinly sliced (see Tips)
- 1 small ripe avocado, peeled, stone removed and flesh sliced
- 1 fat green chilli, sliced
- handful of fresh coriander, roughly chopped
- soured cream and lime wedges, to serve
1. To make the mango salsa, mix all the ingredients in a small bowl. Season well with salt and freshly ground black pepper. Cover and chill in the fridge for 1-2 hours to allow the flavors to develop.
2. Program your air fryer to 190°C (on the air fry setting) and 15 minutes cooking time. Mix together the garlic, salt, cumin, chili powder, paprika and black pepper in a small bowl. Rub this seasoning mix evenly into the salmon fillets.
3. Place the salmon fillets, skin-side down, in the air fryer and cook for 5 minutes. Open the air fryer and lightly spray olive oil on top of the fillets. Cook for the rest of the cooking time. The salmon should be just cooked through with a blackened and crisp spice crust. (see Tips).
4. Meanwhile, heat the tacos in a griddle pan or non-stick frying pan over a high heat for a few seconds on each side until hot and lightly charred.
5. Top each taco with a little shredded lettuce and sliced red onion. Roughly flake the salmon and arrange on top of lettuce with the avocado slices. Scatter over the sliced chili and chopped coriander. Serve the tacos topped with a spoonful of the mango salsa and a dollop of soured cream.
- To soften the red onion and remove any bitterness, soak the slices in a shallow bowl of rice wine vinegar and a teaspoon of sugar for 1-2 hours, then drain.
- Salmon fillets can vary in thickness, check the flesh is cooked though after the cooking time by breaking into the thickest part of each fillet. Add a few more minutes cooking, if needed.
- The mango salsa can be made a day in advance. Cover and chill in the fridge until required.