Atlantic Salmon Tortillas
4 Servings
Cajun-spiced salmon strips marinated with lime and garlic, grilled and served in warm tortillas with an avocado–tomato–cucumber salsa and spicy citrus glaze .
15 Minutes
600g skinless salmon fillet or a couple of portions
1 teaspoon Cajun spice mix
¼ teaspoon cayenne pepper
2 garlic cloves, chopped finely
½ teaspoon sea-salt flakes
1 lime, juiced
¼ cup orange juice
8 soft 12cm flour tortillas
1 tablespoon extra virgin olive oil
Lime wedges, to serve Avocado Salsa
2 ripe avocados, diced
1 ripe tomato, diced
1 small cucumber, diced
¼ red onion, finely diced
½ cup fresh coriander leaves
1 tablespoon lemon juice
2 tablespoons extra virgin olive oil
Step 1
Slice fish into 2 cm wide portions/strips. Put into a bowl and add spices, garlic, salt, lime juice and orange juice. Toss to combine and set to one side to marinate for 30 minutes.
Step 2
To make the salsa, mix all ingredients together and season with sea-salt and freshly ground black pepper.
Step 3
Preheat grill plate or barbecue.
Lightly grill tortillas to just mark them, then wrap in foil and warm in the oven or on the edge of the barbecue.
Step 4
Drain the marinade into a small saucepan and reduce to a thick sauce. Transfer to a serving bowl and stir in 1 tablespoon of extra virgin olive oil
To serve
Grill fish, turning carefully once then serve fish with warm tortillas, salsa, spicy sauce and lime wedges.
