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Salmon tacos with grapefruit salsa and avocado crema
Fruit and vegetables
1 tsp
garlic
powder
1
lime
, juice only, to taste
1
avocado
20g/¾oz
fresh coriander
, leaves and stalks
1 green
chilli
, deseeded
1cm/½in piece fresh root
ginger
, peeled and roughly chopped
½ small
garlic
clove, grated
1 red
grapefruit
, peeled, segmented and roughly chopped
10
radishes
, trimmed and quartered
½
cucumber
, thinly sliced into half moons
small handful fresh
mint
leaves
Cooking ingredients
½ tbsp
cumin
seeds
1 tsp hot
paprika
1 tsp dried
oregano
½ tsp
cayenne pepper
(or dried red chilli flakes)
1 tsp
maple syrup
2 tbsp
vegetable oil
¼ tsp fine
sea salt
30g/1oz
creamed coconut
(or coconut cream)
½ tsp
maple syrup
¼ tsp fine
sea salt
pinch
sea salt
flakes
small handful
pumpkin seeds
, lightly toasted
Meat, fish and poultry
4
salmon
fillets, about 150–200g/5½–7oz each, skin and bones removed
Other
1 tbsp freshly boiled water (omit if using coconut cream)
9–12 tacos (soft or hard, according to preference) or
tostadas
Back to recipe
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