We absolutely love Mexican flavours in our house. Full of freshness, texture, big flavours but familiar at the same time. I love the many dishes that combine meat, salad and citrus, like this recipe for Chipotle Salmon Tacos which takes just 12 minutes to cook! Baking salmon is my favourite way to cook it as it’s always moist and doesn’t leave my kitchen smelling fishy like frying can do. I also like to poach it but I’ll explain that in another recipe. Also, this recipe for guacamole was shown to me the last time I was in southern California and it is absolutely THE BEST recipe I’ve ever had; you’re welcome. I hope you have fun cooking this one and, as always, change up the salad to whatever you like or have in your fridge. Karen x
PREP 20 MIN
COOK 12 MIN
What you’ll need:
2 bulbs baby fennel, thinly sliced on a mandolin
4 sprigs fresh coriander, chopped, plus extra to serve
1 tbs lime juice
800g whole skinless salmon fillet
½ tsp each smoked paprika, chipotle chilli powder, dried oregano, ground coriander & salt
1 tbs olive oil
8 tortillas, warmed, to serve
2 green chillies, thinly sliced, to serve
2 limes, to serve
sea salt & black pepper
2 avocados, mashed
1 tbs chopped white onion
4 sprigs coriander, chopped
1 tbs lime juice
½ tsp salt
What to do:
Preheat oven to 200°C and line a baking tray with baking paper.
To make the slaw, place fennel, coriander and lime juice in a large bowl. Season with salt and pepper and toss to combine. Set aside.
Place all the spices in a large bowl. Add olive oil and mix to combine. Add salmon and toss to coat with spice mix. Transfer to baking tray and roast for 12 minutes, until the salmon is just cooked in the centre.
Meanwhile, to make the guacamole, place all ingredients in a large bowl and mix well to combine.
To serve, spoon some guacamole onto each tortilla, followed by some slaw. Flake the salmon apart and arrange over the slaw. Top with extra coriander, green chillies and a squeeze of fresh lime juice.