Char-grilled Salmon Tacos with Guacamole

These salmon tacos make getting our ‘recommended 2-3 serves per week’ of fish in a tasty highlight dish of the week.
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Details
  • Makes 10
  • 12 Ingredients
  • 20 minutes Prep
  • 10 Minutes Cook
  • Easy
Nutrition
  • Energy 1240kJ
  • Protein 15.7g

Ingredients

500g boneless, skinless salmon fillets

1 tablespoon reduced salt taco seasoning

1 tablespoon canola oil

2 fresh corn cobs, husks removed

1 large red capsicum, roughly chopped

250g packet (10) mini light tortillas

1 large ripe avocado, peeled and chopped 1 tablespoon lime juice

2 green shallots, thinly sliced

2 tablespoons chopped fresh coriander

10 small lettuce leaves (baby cos, butter or oakleaf)

Lime wedges, to serve

Method

  1. Cut salmon into 2cm thick strips. Sprinkle with taco seasoning to coat lightly.
  2. Heat a char-grill plate or barbecue flat plate and brush lightly with oil. Add corn and capsicum. Cook, turning occasionally until lightly charred (approximately 3-5 minutes for capsicum and 8-10 minutes for corn). Remove. Cover and keep warm.
  3. Add salmon strips to char-grill or barbecue. Cook for 2-3 minutes on each side or until lightly browned and just cooked through. Remove. Cover and keep warm.
  4. Heat tortillas as directed on packet.
  5. To make guacamole, roughly mash avocado with lime juice in a small bowl. Stir in shallots and coriander.
  6. Cut corn kernels from cobs.
  7. Top warm tortillas with lettuce leaves, corn, capsicum and flaked salmon. Add a dollop of guacamole and fold in half to serve. Serve with lime wedges.

Dietitian Notes / Recipe Tips

All Australians are recommended to enjoy 2-3 serves of fish per week,  including oily fish such as salmon. Consuming this amount of fish per week will help to provide the 250-500 milligrams of marine-sourced omega-3 oils (EPA and DHA) per day required for good heart health.

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Provider Acknowledgement

Recipe and image kindly provided by Healthy Kids at www.healthykids.nsw.gov.au

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