Salmon Tacos

Serves: 2

Ingredients:

• 2 salmon fillets, skin on

• Mexican spices (1/4 tsp ground cumin, ½ tsp ground coriander, ½ tsp ground paprika, cracked pepper)

• 1 tsp olive oil

• 1 lemon, juiced

• 4 small soft taco wraps

• 1/2 a large avocado, diced

• 1 small tomato, diced

• 1/2 red onion, diced

• 1 handful coriander, chopped

• 60g baby spinach and rocket mix

• Optional: spinkle of grated cheese

• Sauces: mayonaise, sriracha, lime

Methods:

1. Preheat an oiled frypan on medium heat and add a crack of salt on the bottom of the pan. Add spices on the salmon flesh and place salmon skin facing down in the frypan. Cook for roughly 3-5 minutes. Flip the salmon so skin is facing up and cook for a further 3-5 minutes. Flip one more time so skin if facing down and add 1/2 lemon juice.

2. While the salmon is cooking, prepare your salsa by combining the avocado, tomato, coriander, and the other half of the lemon in a bowl.

3. Once your salmon is cooked, heat your taco wraps for ~30 seconds in the microwave and construct your tacos using the salmon, salsa, cheese and spinach and rocket mix.

4. Add your sauces of choice and enjoy.

Tips:

• You can wrap the salmon for prawns if you’re not a huge fish lover

• Airfry alternative to cook your salmon. Place in airfryer for ~10-12 minutes skin down at 200°C.