Salmon tacos with cherry salsa

Salmon tacos with cherry salsa

Total: 30 Min. | Active: 30 Min.
lactose-free
Nutritional value / piece: 251 kcal
, Fat: 10 g
, Carbohydrate: 27 g
, Protein: 11 g

Ingredients

10 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To marinate the salmon

2 parcels Smoked salmon fillet (each approx. 150 g)
1 tbsp olive oil
1 ½ tsp harissa
½ tsp salt

Cherry salsa

1 lime
1 tbsp olive oil
¼ tsp chilli flakes
½ tsp sea salt
300 g cherries
1 spring onion incl. green part
4 sprigs coriander

Topping

1 avocado

To fry the salmon

1 tbsp oil, for frying
10 corn tortillas
90 g baby lettuce
2 tbsp fried onions
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How it's done

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To marinate the salmon

Dice the salmon.

Combine the oil, harissa and salt. Add the salmon, mix.

Cherry salsa

Rinse the lime in hot water and pat dry. Grate the lime zest into a bowl, squeeze in the juice. Add the oil and chilli flakes, mix and season with salt.

Pit and quarter the cherries. Finely chop the coriander and spring onions incl. greens, mix everything together.

Topping

Slice the avocado.

To fry the salmon

Heat the oil in a frying pan. Fry the diced salmon for approx. 2 mins. all over. Prepare the tortillas according to the packet instructions. Arrange the salad, avocado and salmon on top of the tortillas, drizzle with the cherry salsa, top with the fried onions.

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