Lipton Sweet and Spicy Salmon Tacos

Salmon fillets coated in a garlicky, sweet and spicy glaze.

1 hour cook

Hugh Woodward

Twisted: Unserious food tastes seriously good.

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

These Mexican inspired tacos are great. Serve the salmon grilled for the perfect lunch. Loaded into corn tortillas with a smoky tomato salsa roja and shredded white cabbage, they're perfect with a Lipton Ice Tea!

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!