Salmon Taco Bowl Recipe
Salmon Taco Bowl Recipe
This salmon taco bowl is a fun favourite for something a little different, and it’s also a convenient winner when you feel like Mexican for one!
Servings
Prep time
Cook time
Recipe
Ingredients
- Spice Rub
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp smoked paprika
- Pinch chilli flakes
-
- 2 cobs corn, kernels cut from cob
- 3 tsp extra-virgin olive oil
- 400g salmon fillets, cut into 3cm pieces
- 2 large tomatoes, diced
- 4 tbsp finely chopped coriander
- 2 tbsp finely chopped red onion
- 2 cups baby spinach, shredded
- Juice ½ lemon
- 1-2 limes, wedged
- 5-6 cups corn chips
- 2 medium avocados, halved & pips removed
- Jalapeno chilli & tabasco, to serve
Method
- Combine ingredients for fish spice rub in a small bowl. Place fish on a plate, sprinkle with all the fish spice rub and toss to evenly coat, then set aside to marinate.
- Heat a frying pan on high heat, add 1 tsp extra-virgin olive oil and corn and cook for 5 mins until it becomes toasty. Transfer to a bowl, wipe the pan clean.
- Add remaining olive oil to coat the pan and reduce the heat to medium. Arrange fish around the panned cook for 4-5 mins or until tender, transfer to a plate and cover to keep warm.
- Toss together toasty corn, tomatoes, coriander, onion and baby spinach in a bowl. Add lemon juice and season with sea salt and black pepper. When ready to serve, place corn salsa-style salad on the table with cooked Mexican spice salmon, avocado halves, corn chips in a big bowl and limes ready to squeeze all over. Tuck in!
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