Chilli-lime wild Alaska canned salmon tacos with mango-avocado salsa

This is a light main meal. Canned salmon is marinated with fresh chilli and lime, added to taco shells and topped with a mango, avocado and coriander salsa and served with soured cream. Both healthy and nutritious!

Taco Ingredients

1 x 416g or 2 x 213g cans red or pink wild Alaska salmon
juice and zest of 1 lime,
½ red chilli, deseeded and finely chopped
Salt and black pepper
6 taco shells
Sour cream, to serve

Mango-avocado salsa

1 mango, peeled and cubed
1 avocado, peeled and cubed
juice and zest of 1 lime
½ red onion, finely chopped
½ red chilli, deseeded and finely chopped
1 handful coriander, roughly chopped
1 tbsp olive oil

Method

• Drain the wild Alaska canned salmon and discard the liquid. Remove any skin and bones, if wished, then break the salmon into large chunks.
• Gently coat the wild Alaska salmon chunks in lime juice, zest, chilli, and season with salt and pepper.
• Carefully combine all of the salsa ingredients and season to taste with salt and pepper.
• To assemble the tacos, simply divide the salmon between each shell, top with salsa, and serve with sour cream.

Cook’s tip:

Adjust the amount of chilli to your liking! Both the salmon and salsa mixtures can be prepared in advance and refrigerated before use