Cajun Salmon Tacos

These tasty tacos with a hint of spice make a great mid-week meal; add a few extras - try sliced avocado or freshly chopped mango.

This recipe uses 150g of White Mix. A 500g pack of White Mix is 2 units of your monthly prescription unit allowance.

Makes 2 portion
Suitable for home freezing


  • 150g Juvela Gluten-Free Mix/Fibre Mix
  • ¼ tsp salt
  • Approx. 150ml water
  • Per 2 tacos:
  • 1tsp olive oil
  • 1 salmon fillet
  • 1tbsp Cajun spice
  • Handful of shredded lettuce
  • ¼ red onion
  • 2-3 cherry tomatoes, roughly chopped
  • ½ red chilli, deseeded and sliced
  • 1tbsp fresh coriander, roughly chopped
  • Method

    1. To make the tacos, place the Mix and salt in a bowl and add sufficient water to form a soft but not sticky dough.
    2. Knead the dough until smooth on a surface lightly dusted with Mix. Divide the dough into 6 equal pieces, shape each piece into a round, and roll out as thinly as possible.
    3. Dust off any excess Mix and cook in a heavy-based frying pan for about one minute each side. Layer cooked tacos in a polythene bag to retain softness.
    4. To make the tacos, heat the oil in a frying pan and cook the salmon until cooked and slightly blackened, turning occasionally.
    5. Whilst salmon is cooking, assemble tacos – place a strip of lettuce down centre of each wrap, then top with tomatoes, onion, chilli and coriander.
    6. Flake salmon into large chunks and spoon on top. Add a dollop of soured cream and fold to eat.