Salmon Street Tacos

Cook time 45 minutes
Servings 4


3 x 200g salmon fillets, skin on

1 tsp ground cumin 
1 tsp ground coriander
1 tsp smoked paprika
Juice and zest of 1 lime
3 tbsp extra virgin olive oil 
1 ripe avocado
4 sprigs of coriander, leaves chopped 
1 long red chilli, finely chopped
2 tsp sour cream
¼ head of cabbage, finely shredded 
4 small pickled onions, chopped 
Salt and pepper
8 soft tacos, warmed

Salmon Street Tacos


Take the salmon out of the fridge at least 20 minutes before preparing to dry out the skin.

To make the marinade, mix together the spices, lime zest, 2 tablespoons of olive oil, salt and pepper. Set aside.

Score the skin of the salmon a few times then drizzle all over with olive oil and a massage in a pinch of salt. Place the fillets skin-side down in a frypan over low heat. Cook for a few minutes until the skin is crispy and the flesh begins to turn opaque. Flip over and seal the other side briefly (about 10 seconds), then flip back over onto the skin side.

Brush the marinade over the salmon fillets in the pan, then flip over and continue to cook skin-side up for a further minute.

Combine the avocado flesh, coriander, juice of ½ a lime, chilli, sour cream and a pinch of salt in a bowl and mash together with a fork. For the cabbage, squeeze over the remaining lime and oil and a pinch of salt. 

Once the fish is cooked, roughly flake. Serve in the middle of the table with the avocado, cabbage, onions and hot tacos for everyone to assemble their own tacos.