I love Mexican with friends and family because it’s always a crowd-pleaser and generally one that most can get involved with by making their own. While we often have burritos or full tacos, the taco bowl is my fun favourite with friends for something a little different, but it’s also a convenient winner when you feel like Mexican for one!
Serves: 4
DF, GF
=R1=
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!
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
