Crispy salmon skin soft tacos
Who can resist crispy-skinned salmon especially when it’s sitting inside tasty tacos? Perfectly cooked salmon that melts in the mouth with a simple salsa of cherry tomatoes, avocado, red onion, coriander and fresh lime. Best of all, you’ll have this magnificently easy meal on the table in 20 minutes flat.
Ingredients
Method
Ingredients
- 500g skin-on salmon fillets, deboned
- 250g Pams cherry tomatoes, halved
- 1 avocado, diced
- ½ red onion, finely diced
- ½ cup coriander leaves, roughly chopped
- 1 lime
- 6 Pams White Tortillas
Method
- Bring a large pan to medium-high heat with a drizzle of olive oil. Pat the salmon fillets dry with a paper towel, season with salt and pepper and add to the pan skin side down.
- Cook for 4-5 minutes, or until the skin is crispy and the salmon has cooked three-quarters of the way up. Turn and cook for 1-2 minutes until the fillets are cooked through. Remove from the pan and set aside with the skin side up.
- For the salsa, mix the cherry tomatoes, avocado, red onion, coriander leaves and juice of half of the lime in a medium bowl and season with salt and pepper. Cut the remaining half of the lime into wedges to garnish.
- Warm the tortillas in a hot pan or microwave.
- Top warm tortillas with spoonfuls of salsa. Take the salmon fillets, skin side up, and use your hands to break into large chunks. Scatter the salmon chunks over the tortillas and serve with lime wedges to squeeze over.