Crispy Salmon Tacos
Home-made tacos with a twist. A delicious midweek meal for all the family.
Method
1. Pre-heat your oven to 190°C / fan 170°C / gas 5.2. Cut the salmon into strips (ideally you need two strips per taco, so 16 strips of salmon).
3. Place the flour, egg and breadcrumbs in three separate bowls. Sprinkle the Cajun seasoning over the salmon, making sure each strip is coated. Dust each strip in flour, then dip in the egg followed by the breadcrumbs.
4. Deep-fry the salmon in hot oil for about 3 minutes, or alternatively place on a greased tray and bake for about 10 minutes, turning halfway through.
5. To make the slaw, toss the shredded vegetables together with the sesame seeds, sesame oil, lime juice, fish sauce and olive oil then leave to one side.
6. For the sauce, whizz the ingredients using a blender until smooth.
7. To serve, place some of the naked slaw into a corn tortilla, top with a couple of salmon strips and finish with the sauce and a squeeze of lime.
Tip
Any white fish can be used to replace the salmon, such as seabass or cod.Ingredients
• 400g salmon fillet, skinned
• 3 tbsp plain flour
• 2 eggs, beaten
• 75g breadcrumbs
• 2 tsp Cajun seasoning
• Oil, for frying
• 8 corn tortillas
For the naked slaw:
• 1 small fennel bulb, finely shredded
• 50g red cabbage, finely shredded
• 1 carrot, finely shredded
• 1 tsp toasted sesame seeds
• 2 tsp sesame oil
• Juice of 1 lime
• 1 tsp fish sauce
• 1 tbsp olive oil
For the sauce:
• 3 Opies Cocktail Gherkins, roughly chopped
• 1 red chilli, de-seeded and chopped
• 3 tbsp mayonnaise
• 10g fresh coriander, chopped
• Juice of 1 lime
