Sharing recipe for 4 people, takes only 5 mins; recipe has taco shells, salmon fillets, soy sauce, yuzu juice, sesame oil, avocado, seaweed, olive oil, garlic, ginger, spring onion, chilli, prawn, lime and coriander.
Mix & match seafood tacos
Course: Sharing
Servings
4
servings
Prep time
15 mins
Ingredients
- Coriander: 1/2 small bunch coriander, leaves picked
- Olive Oil: 1 tsp olive oil
- Spring Onion: 3 spring onions, sliced, plus extra to serve
- Lime: 1 lime, zested and juiced, plus wedges to serve
- Soy Sauce: 2 tbsp soy sauce
- Sesame Oil: 1 tsp sesame oil
- Chilli: 1/2 tsp finely chopped red chilli
- Avocado: 1 avocado, stoned, peeled and cubed
- Ginger: 1 tsp crushed ginger
- Prawn: 250g raw king prawns, roughly chopped
- Garlic: 1 crushed garlic
- Salmon Fillets: 2 sushi-grade skinless salmon fillets (about 250g), cut into 1cm cubes (ask your fishmonger)
- Yuzu Juice: 2 tbsp Yuzu juice or lime juice
- Taco Shells: 8 crispy corn taco shells
- Seaweed: nori seaweed, sliced, to serve
Directions
- 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.
- 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.
- 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.
