Fish taco recipe

The traditional fish taco originated in Baja California, Mexico and it typically involved deep-fried white-fleshed fish, shredded cabbage, and a creamy white sauce. We’ve put a twist on the the holy fish-taco trinity, and instead opted for chunks of fresh salmon fillets with a fruity salsa and cool sour cream dressing. They’re great as a tasty alternative to meat tacos and offer an exciting way to serve fish. Simply prepare all the components and put everything in separate bowls on the dinner table so everyone can tuck in and make their own!

Ingredients

• 1 ripe mango, peeled and finely chopped
• 1 red onion, finely chopped
• ½ cucumber, peeled, quartered and chopped
• 1 red pepper, deseeded and finely chopped
• Small handful roughly chopped coriander
• Salt and freshly ground black pepper
• 8 small tortilla wraps
• 4 fresh salmon fillets
• 1 hot house lettuce
• 100ml sour cream

Method

1. In a bowl, mix the mango, onion, cucumber, pepper and coriander. Mix and season.
2. Heat a frying pan and place the salmon fillets skin side down to crisp up. Turn after 2-3mins and cook for a further 2-3mins until the flesh is pale pink. Transfer to a plate and once cool enough to handle, peel the skin off the fillets. Now roughly flake the salmon fillets with a fork, keeping the chunks fairly big.
3. Heat the wraps for 30seconds in the microwave. Peel the lettuce wraps and arrange onto a plate. Now everything is ready for the table. To make a taco, take one wrap, lay a few lettuce leaves on top, a spoonful of salmon, followed by the salsa and a drizzle of sour cream. Fold over and eat.