Festive leftover soup
- 30 mins
- 4
- Easy
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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.
-
Cook: 10 mins
Prep: 15 mins - 2 portion
- Easy
- Suitable for home freezing
Go back
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.
-
Cook: 10 mins
Prep: 15 mins - 2 portion
- Easy
- Suitable for home freezing
Ingredients
| 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
- To make the tacos, place the Mix and salt in a bowl and add sufficient water to form a soft but not sticky dough.
- 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.
- 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.
- To make the tacos, heat the oil in a frying pan and cook the salmon until cooked and slightly blackened, turning occasionally.
- Whilst salmon is cooking, assemble tacos – place a strip of lettuce down centre of each wrap, then top with tomatoes, onion, chilli and coriander.
- Flake salmon into large chunks and spoon on top. Add a dollop of soured cream and fold to eat.
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