Cajun Salmon tacos with home-made tortilla wraps

Mon, 23 April 2018

Feeds: Family 5

 

·         Ingredients

·         4 salmon fillets

·         1/2 lime

·         2 tsp butter  / old butter wrappers

·         2 tsp cumin

·         1 tbsp smoked paprika

·         1 tsp onion powder

·         1 tsp garlic powder

·         1/2 tsp brown sugar

·         Sweetcorn  - frozen, tinned or fresh

·         Cherry tomatoes

·         1/2 red, green & yellow pepper diced

·         Purple cabbage

·         Spring onions

·         1/2 Mango diced

·         1 avocado ( mashed or cubed )

·         Coriander

·         Sour cream

·         250g flour ( 150g white and 100g wholewheat )

·         3 tbsp olive oil

·         1/2 tsp salt

·         1/2 tsp baking powder ( optional)

·         150mls warm water

 

Method

Whole-wheat flatbreads

Combine the flour, oil and salt in a bowl. Create  a well in the centre.

Mix the oil and water  -  stream them into flour mixture.

Stir until it forms a stiff dough.

Turn it out onto a little flour and knead for  about 2 mins.

Rest for 20mins.

Cajun Salmon

Skin the fillets of salmon, cut into chunks.

Squeeze the lime juice over the salmon first then sprinkle with the cajun spices.

Put in on oven tray and cover the old butter papers.

Bake for 15mins.

Prepare the salad bar toppings -  top and tail the spring onion, quarter the cherry tomatoes, shred the cabbage, dice the peppers and mango.

Dry fry the tortillas. Cook for 1 minute on each side.

To serve: remove the salmon from the oven. Spread the tortilla with avocado and sour cream. Pop on some salmon cubes and then top with your choice from the salad bar.