Salmon Tortillas with Fresh Salsa
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 fillets 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
Cut the salmon fillets into 2 cm wide strips and place them in a bowl. Add the spices, garlic, salt, lime juice and orange juice. Toss well to coat the salmon fillets evenly, then set aside 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 a grill plate or barbecue to medium-high heat. Lightly grill the tortillas until just marked, then wrap them in foil and keep warm in the oven or on the edge of the barbecue.
Step 4
Drain the marinade from the Tasmanian salmon fillets into a small saucepan. Simmer until reduced to a thick, flavourful sauce. Transfer to a serving bowl and stir through 1 tablespoon of extra virgin olive oil.
To serve
Grill the marinated salmon fillets, turning carefully once, until cooked through and lightly charred. Serve the grilled salmon fillets with warm tortillas, fresh salsa, the reduced citrus sauce and lime wedges for squeezing over the top. 🐟🌮.
