Char-grilled salmon tacos with guacamole These salmon tacos make getting our ‘recommended 2-3 serves per week’ of fish in a tasty highlight dish of the week. Main Print this recipe Details Serves: Makes 10Number of ingredients: 12 IngredientsTo prep: 20 minutes PrepTo cook: 10 Minutes CookDifficulty: Easy Nutrition per servingEnergy : 1166kGProtein: 13gFat total : 16.9g Fat saturated : 3.6g Carbohydrates : 17.8g Sugars : 3.5g Fibre : 5.4g Sodium: 262.5mg Ingredients 500g boneless, skinless salmon fillets 1 tablespoon reduced salt taco seasoning 1 tablespoon canola oil 2 fresh corn cobs, husks removed 1 large red capsicum, roughly chopped 250g packet (10) mini light tortillas 1 large ripe avocado, peeled and chopped 1 tablespoon lime juice 2 green shallots, thinly sliced 2 tablespoons chopped fresh coriander 10 small lettuce leaves (baby cos, butter or oakleaf) Lime wedges, to serve Method Cut salmon into 2cm thick strips. Sprinkle with taco seasoning to coat lightly. Heat a char-grill plate or barbecue flat plate and brush lightly with oil. Add corn and capsicum. Cook, turning occasionally until lightly charred (approximately 3-5 minutes for capsicum and 8-10 minutes for corn). Remove. Cover and keep warm. Add salmon strips to char-grill or barbecue. Cook for 2-3 minutes on each side or until lightly browned and just cooked through. Remove. Cover and keep warm. Heat tortillas as directed on packet. To make guacamole, roughly mash avocado with lime juice in a small bowl. Stir in shallots and coriander. Cut corn kernels from cobs. Top warm tortillas with lettuce leaves, corn, capsicum and flaked salmon. Add a dollop of guacamole and fold in half to serve. Serve with lime wedges.
