Name: Mix & match seafood tacos
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 8 crispy corn taco shells; 2 sushi-grade skinless salmon fillets (about 250g), cut into 1cm cubes (ask your fishmonger); 2 tbsp soy sauce; 2 tbsp Yuzu juice or lime juice; 1 tsp sesame oil; 1 avocado stoned, peeled and cubed; nori seaweed sliced, to serve; 1 tsp olive oil; 1 crushed garlic; 1 tsp crushed ginger; 3 spring onions sliced, plus extra to serve; 1⁄2 tsp finely chopped red chilli; 250g raw king prawns roughly chopped; 1 lime zested and juiced, plus wedges to serve; 1⁄2 small bunch coriander leaves picked

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Mix & match seafood tacos

Mix & match seafood tacos

Emily Macfarlane

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Serves 4

Easy

Prep: 15 mins

Cook: 5 mins

A star rating of 4.3 out of 5.3 ratingsRate

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Enjoy these mix-and-match seafood tacos – one made with salmon and avocado, the other piled high with prawns and a chilli dressing. They're perfect party food

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

8 crispy corn taco shells

For the salmon

2 sushi-grade skinless salmon fillets

(about 250g), cut into 1cm cubes (ask your fishmonger)
2 tbsp soy sauce
2 tbsp Yuzu juice

or lime juice
1 tsp sesame oil
1 avocado

stoned, peeled and cubed
nori seaweed

sliced, to serve

For the prawns

1 tsp olive oil
1 crushed garlic
1 tsp crushed ginger
3 spring onions

sliced, plus extra to serve
1⁄2 tsp finely chopped red chilli
250g raw king prawns

roughly chopped
1 lime

zested and juiced, plus wedges to serve
1⁄2 small bunch coriander

leaves picked

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Nutrition: Per serving

kcal234

low
fat10g
saturates3g
carbs25g
sugars1g
fibre3g
protein10g
salt0.9g

Method

step 1

For the salmon, combine all the ingredients, except the avocado and seaweed, in a bowl and mix well. Cover and leave to marinate in the fridge while you prepare the other ingredients.
step 2

For the prawns, heat the olive oil in a pan over a high heat. Add the garlic, ginger, spring onions and chilli, stirring into the oil for 20 secs. Add the prawns and stir constantly until cooked through and pink. Remove from the heat and stir through the lime zest and juice.
step 3

Stir the avocado into the salmon and warm the taco shells following pack instructions. Fill each taco with the prawns or the salmon. Top the salmon tacos with the seaweed and the prawn tacos with coriander and extra spring onions. Squeeze over lime wedges to serve.

Recipe from Good Food magazine, June 2019

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A star rating of 4.3 out of 5.3 ratings

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