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
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!
