Salmon tacos with papaya salsa

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How to make Salmon tacos with papaya salsa

  • Yield : 4
  • Prep Time : 0:20
  • Cook Time : 0:10
  • Total Time : 0:30

Ingredients

  • 2 (160g each) skinless salmon fillets
  • 1 1/2 teaspoon Mexican chilli powder
  • 1 teaspoon ground cumin
  • 1 teaspoon olive oil
  • 2 red capsicums, deseeded, thinly sliced
  • 60g (1/4 cup) no-fat Greek-style yoghurt
  • 1/2 teaspoon sriracha chilli sauce
  • 8 white corn tortillas, warmed
  • Fresh coriander leaves, to serve
  • Lime wedges, to serve

Papaya salsa

  • 300g papaya, peeled, cut into 1cm pieces
  • 1/2 small avocado, cut into 1cm pieces
  • 1/2 cup chopped fresh coriander leaves
  • 1 large lime, rind finely grated, juiced
  • 2 green shallots, finely chopped
  • 1 long fresh green chilli, deseeded, finely chopped

Method

  • Step 1 Place the salmon in a bowl. Sprinkle with chilli powder and cumin. Season well. Toss to coat.
  • Step 2 For the papaya salsa, combine all the ingredients in a bowl. Season. Set aside to develop the flavours.
  • Step 3 Heat the oil in a large non-stick frying pan over medium heat. Add salmon and capsicum. Cook, stirring capsicum occasionally, and turning salmon once, for 6 minutes or until salmon is almost cooked through.
  • Step 4 Meanwhile, place yoghurt in a small bowl. Swirl through chilli sauce.
  • Step 5 Flake the salmon into pieces. Top tortillas with capsicum, salmon and salsa. Dollop with chilli yoghurt, sprinkle with coriander and serve with lime wedges

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