Sweet and Spicy Salmon Tacos
Salmon fillets coated in a garlicky, sweet and spicy glaze, grilled and reheated for lunch. Loaded into corn tortillas with a smoky tomato salsa roja and shredded white cabbage. Perfect with a Lipton Ice Tea!
Done in 1 hour
Serves 0
Ingredients
For the salmon:
6garlic cloves, finely minced
2oranges, juiced
1 tbsp brown sugar
1 tbspchipotle paste
½ tspsmoked paprika
½ tspground cumin
50ml olive oil
big pinch salt and pepper
For the salsa:
250gtomatoes
½red onion
2jalapenos,
½red onion
3garlic cloves
1lime, juice
1handful coriander, finely chopped
1 tbspolive oil
abig pinch salt
To serve:
½ white cabbage, shredded
1 packetcorn tortillas
1lime
to tastesour cream
Method
Start by charring the cherry tomatoes in a skillet. Once there’s some black spots all over, add to a food processor with onion, chilli, garlic, and lime juice.
Stir through the chopped coriander and olive oil, check the seasoning and set aside.
Finely chop your garlic until it’s almost a paste, then add it to a bowl with the chipotle paste, orange juice, sugar, spices, olive oil, salt, and pepper. Mix well, taste, and adjust as necessary.
Dice your salmon into cubes, then add to the marinade. Cover, and leave in the fridge for at least 30 minutes.
Preheat the oven grill. Place the marinated salmon cubes over a tray, pop under the grill for 7 minutes or until it’s nicely caramelised.
Warm the tortillas over the hob, then assemble the tacos - shredded cabbage, salmon, a nice drizzle of salsa, and a squeeze of lime. Enjoy!
