Char-grilled Salmon Tacos with Guacamole
- Makes 10
- 12 Ingredients
- 20 minutes Prep
- 10 Minutes Cook
- Energy 1166kG
- Protein 13g
- Fat total 16.9g
- Fat saturated 3.6g
- Carbohydrates 17.8g
- Sugars 3.5g
- Fibre 5.4g
- Sodium 262.5mg
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
- Cut salmon into 2cm thick strips. Sprinkle with taco seasoning to coat lightly.
- 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.
- 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.
- Heat tortillas as directed on packet.
- To make guacamole, roughly mash avocado with lime juice in a small bowl. Stir in shallots and coriander.
- Cut corn kernels from cobs.
- 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.
Recipe and image kindly provided by Healthy Kids at www.healthykids.nsw.gov.au