New Zealand Salmon Soft Shell Tacos


Serves: 6 medium sized taco's 


• Cut the tortilla wraps into smaller portions using a wide round cutter (this produces taco's that are about 3-4 bites) 

• Preheat a medium heavy based pan, brush one side of the tortilla with the olive oil & lightly toast the tortilla's (on the oiled side only), one at a time. They must not become too crisp, as they will not fold in half when filling. Keep warm until ready to fill. 

• Cut the lime in ½ lengthways. Reserve one half to garnish, & squeeze the remaining ½ lime saving the juice. 

• Make a quick lime dressing with ½ of the juice squeezed & the remaining olive oil. Mix well & season with salt to taste. 

• Crush the avocado & mix with the remaining lime juice to stop it from browning.

• In a bowl mix the lettuce, carrot, onion & coriander. 

• Cook the salmon - following the method below. 

To cook the Salmon
• In a heavy based fry pan place a small amount of cooking oil & bring the pan up to a medium to high heat. 

• Mix the cumin & chilli powder with a pinch of salt & season the salmon.

• Place the salmon into the pan on what would have been the skin side down. 

• Allow the salmon to cook two thirds through, then turn the heat off & quickly turn the salmon & allow to cook for another 2-3 minutes. Remove from the heat & keep warm to serve.  


To Serve

• Lay all the warm taco shells out. Portion the crushed avocado across all the tacos, placing an amount in the middle of each of the tacos. 

• Dress the mixed lettuce, carrot, onion & coriander with the lime olive oil dressing.

• Evenly portion the dressed lettuce mix across all the tacos, placing on top of the avocado.

• Flake the warm salmon & portion across all the tacos, then fold in half.

• Carefully place all the tacos on a dish & serve.

• Cut the remaining lime ½ into wedges to garnish. 

Chefs Notes:
The tacos make a great healthy snack or meal with a good balance of rich oil from the salmon (high in Omega 3) & sharp citrus from the lime juice. With the offcuts from the tortilla wraps, after the rounds have been cut for the tacos, you can brush with a bit more olive oil & even season with some of the cumin, chilli & salt seasoning & bake till crisp in the oven for tortilla crisps, ideal for dipping in avocado dip.

About the Chef

New Zealand King Salmon is renowned for its exceptional flavour and for being naturally high in the healthy Omega-3 oil. As a travelling ambassador for New Zealand cuisine I am proud to prepare and showcase our farmed salmon, which due to our isolation and rigorous farming practices is naturally free from ...
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