Fish tacos

Salmon Skewer Tacos

This fresh and spicy fish wrap takes its inspiration from the US states that border Mexico

, 21 June 2016

(4 votes)

Salmon Skewer Tacos

  • 20 Mins

  • Serves: 4

Take inspiration from the home of the Barbecue with our Stateside classics. It's time to get fired up, folks!

Top Tip: Set up a ‘taco station’, with all the ingredients laid out, so guests can assemble their own – and save you time in the process.

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Nutritional Info
Each 323g serving contains

  • Energy

    2121KJ

    507KCAL

    25%

  • Fat

    30.7g

    high

    44%

  • Saturates

    8.1g

    high

    41%

  • Sugars

    6.1g

    low

    7%

  • Salt

    1.62g

    med

    27%
of your reference intake.
Typical energy values per 100g: 657kJ/157kcal.
Ingredients
  • 1 medium red onion (finely sliced)
  • Juice 1½ limes
  • 1tbsp olive oil
  • 1tbsp Chosen by you Cajun Seasoning
  • 340g pack Fishmonger’s Selection Salmon Fillets (skin removed, cut into 2.5cm cubes)
  • 6tbsp sour cream
  • 1tsp Chosen by you Chipotle Paste
  • 4 Chosen by you Mexican Style Corn Tortillas
  • 2 Little Gem lettuces
  • To Serve
  • Avocado slices
  • Fresh salsa
  • Chopped coriander
Method

  • Toss the sliced onion in the juice of 1 lime in a non- metallic bowl and set aside.

  • In a separate bowl, whisk together the olive oil, Cajun seasoning and remaining lime juice. Add the salmon pieces and stir to coat with the marinade. Thread onto 4 bamboo skewers that have been soaked in water for 30 mins. Chill in the fridge for at least 20 mins.

  • In a small bowl, whisk the sour cream and chipotle together with a fork. Set aside.

  • Preheat the barbecue to a medium heat. Grill the salmon for 2-3 mins on each side until just cooked through. Or put on a baking or foil tray and cook under a preheated grill for 2-3 mins on each side.

  • Heat the tortillas one at a time for 30 secs on each side under the grill or on the barbecue until soft.

  • Spread a dollop of the chipotle cream on each tortilla and divide the lettuce leaves between them. Top with a salmon skewer, some of the marinated onions, slices of avocado, salsa and coriander. Remove the skewer from the salmon, wrap up the tacos and serve straight away.