Best Salmon Tacos Recipe

These healthy salmon tacos are packed with nutrients and are such an easy recipe, perfect for a quick weeknight dinner or a fun gathering with friends.

Course Main Course

Cuisine Latin American

Diet Gluten Free

Keyword fish tacos, salmon tacos

Feature Comfort Food, Easy

Category Seafood

Diet Type Dairy-Free, Egg-Free, Gluten-Free, Nuts-Free, Soy-Free

Prep Time 25

Cook Time 20

Total Time 45

Servings people

Calories 484

Equipment

1 Blender
1 Baking tray (or air fryer)

Ingredients

600 g Salmon Fillet
1 tbsp Olive Oil extra virgin
Salt to taste
150 g Jarred Sweet Corn
100 g Pineapple cubbed
100 Tomato Cherry halved
2 Spring Onion sliced
55 g Fresh Herbs mixed fresh herbs, such as basil, parsley, and coriander
1 Garlic Clove
1 Lime Juice and the peel
2 tbsp Capers
3 Anchovy Fillets
45 ml Olive Oil
4 Corn Tortilla
600 g Mixed Salad Leaves lettuce, rocket, chicory, etc
50 g Baby Pickles

Instructions

Pre heat oven to 200 °Cand line a small baking tray with parchment paper. Rub a little 1 tbsp Olive Oil on the 600 g Salmon Fillet, Salt and place skin side up on the baking tray. Cook for 15 minutes. If you like crispy skin, finish under a hot grill for 1-2 minutes, but keep a close eye on it.
While the fish is cooking, drain the 150 g Jarred Sweet Corn and fry the kernels in a hot pan with a teaspoon of oil until a little coloured (about 4-5 minutes).
150 g Jarred Sweet Corn
For the sauce, blend the 55 g Fresh Herbs, 2 tbsp Capers, 3 Anchovy Fillets, 1 Garlic Clove, 45 ml Olive Oil and 1 Lime Juice. Check seasoning.
55 g Fresh Herbs, 1 Garlic Clove, 1 Lime Juice, 2 tbsp Capers, 3 Anchovy Fillets, 45 ml Olive Oil
To serve, flake the fish on top of each 4 Corn Tortilla, top up with the 100 g Pineapple, 4 Corn Tortilla, 50 g Baby Pickles, 100 Tomato Cherry, and 2 Spring Onion, and drizzle the salsa verde sauce. Serve with 600 g Mixed Salad Leaves and enjoy.
100 g Pineapple, 100 Tomato Cherry, 2 Spring Onion, 600 g Mixed Salad Leaves, 50 g Baby Pickles, 4 Corn Tortilla

Nutrition