- 30-60 minutes to prepare
- 10-30 minutes to cook
- Makes 10 tacos
- How to make
400g salmon fillets
3 tbsp of lime juice
1 tsp ground coriander
1 clove garlic, crushed
10 soft corn tacos tortillas
For the salsa:
1 small mango
1 small avocado
10 cherry tomatoes
15g fresh coriander
230g drained black beans (from 400g can)
¼ red onion
Lime juice to taste
How to make
Mix together lime juice, ground coriander and crushed garlic.
Pour mixture over salmon fillets and leave to marinate in the fridge covered for 20-30 mins.
Prepare the salsa while the fish is marinating.
Cut mango, cucumber and avocado into small dice. Cut the cherry tomatoes into quarters. Finely slice the red onion and fresh coriander. Mix all together with drained black beans and the juice of half a lime. Set aside.
Preheat the oven to 200°C / 180°C fan / Gas Mark 6. Line a baking tray with parchment paper.
Place salmon on baking tray and pour the leftover marinade on top of the fish. Bake for 15mins.
When ready to serve, place some salsa on tacos. Top with some fish. Drizzle some more lime juice on top if you wish.
- Gluten ingredients
Take care to ensure that your salmon are free of tiny bones for your little one.