Happy Cinco de Mayo! To celebrate I thought I’d share a Mexican inspired dish, fish tacos with avocado salsa. I only had fish tacos for the first time a few years ago when I went to visit my brother in Texas where I had it at almost every meal, I just couldn’t get enough. Plus, they make fresh guacamole at your table, yum! round here we love avo so much we could have it for every meal!
Ingredients (makes enough for 2)
2 Salmon Fillets (you can use any fish)
½ tsp paprika
½ tsp chilli powder
juice of ½ lemon
1 red onion
1 small chilli (red or green)
small handful of parsely
2 Tsp creme fraiche
juice and zest of one lime
handful of rocket
handful of cherry tomatoes
6-8 tacos (the small ones work well)
Preheat your oven to 200°C. Mix the chilli powder, and paprika with a good pinch of salt and pepper, coat your salmon in a little olive oil and the lemon juice, sprinkle over the spice mix. Pop your salmon in the oven for about 10-12 min. While it’s baking, finely slice the onion and chilli, scoop out bite size chunks of the avo with a teaspoon, roughly chop the parsley and combine with a large squeeze of lime.
Lastly, combine the creme fraiche with a good pinch of salt and pepper, lime zest and the remaining lime juice. Half your cherry tomatoes, try and use a variety of colours, it always looks prettier.
Enjoy at the table with the rocket and let everyone build their own taco. Don’t forget the hot sauce!