Laxtacos
Tacos
Ingredients · Servings 4
- salmon fillet(s)
- avocado(s)
- Red onion
- smoked paprika
- tomato
- salad
- ground cumin
- garlic
- cucumber
- dried coriander
- lime
- grated cheese
- Kikkoman Organic Soy Sauce
- TABASCO® Green Pepper Sauce
- majesty
- Gray Poupon Dijonsenap
- coriander
- sour cream
- TABASCO® Chipotle Pepper Sauce
- salt
- tacoskal
- oils
- pepper
Method · 30 min
- Set the oven to 175 degrees.
- Place the salmon side down in an oiled baking dish. Mix together the dry spices and season the salmon on top.
- Place the pan in the middle of the oven (about 20 minutes).
- Remove the fish and let rest for 5 minutes.
- Scrape the salmon meat from the skin using a fork. Stir together the soy, mustard and TABASCO® Chipotle Pepper Sauce and then mix with the salmon.
- Guacamole: Split and pit the avocado. Scoop out the flesh and mash with a fork.
- Cut the tomatoes into quarters and remove the core, then dice the tomato flesh.
- Mix the tomato into the mashed avocado. Peel the garlic and grate it into the avocado mixture and squeeze over the lime juice and TABASCO® Green Pepper Sauce. Season with salt and pepper.
- Coarsely chop the coriander and fold into the guacamole.
- Serve salmon tacos with the accompaniments and fill the taco shells.
500 fillet(s) of glax
1 tsp paprika powder
1 teaspoon ground cumin
1 tsp dried coriander
1 tbspKikkoman Organic Soy Sauce
1 tbsp Grey Poupon Dijon mustard
1 tbsp TABASCO® Chipotle Pepper Sauce
oil, for frying
Guacamole
2 stavokado(s)
1 pc tomato
1 clove garlic
1/2 lime, juice
1 tsp TABASCO® Green Pepper Sauce
1 krukakoriander
