Spicy salmon tacos in 20 minutes from Jamie Oliver's new book
Did you think taco parties were reserved for the weekend? Not necessarily. With this recipe, Jamie Oliver shows you that you can have a delicious plate of spicy salmon tacos in front of you in just 20 minutes (x4). That’s how an ordinary weekday ends with a party at the table!
Do you have a maximum of 20 minutes of time and/or energy to spare for cooking? With 'Jamie in 20 Minutes', you can take on that challenge – every day. From crispy air fryer arancini with tomato sauce and fennel to sticky chicken with orange sauce, and from pierogi to pressure cooker bolognese: with smart hacks and shortcuts, you (or your children) can cook a fresh, varied meal time after time that makes everyone at the table happy.
What makes these salmon tacos by Jamie Oliver so delicious
Tacos are a treat, but we don't always have the time to wait hours for barbacoa (Mexican stew) to be ready or the budget to stock up on beef for birria tacos. Salmon is a good alternative: it is nutritious, readily available, and you can quickly make light, fresh salmon tacos with it.
In this recipe, Jamie makes a quick corn salsa in the blender to go with it, which gives the tacos a beautiful green color. His coleslaw is also brilliant, which he dresses with chipotle chili paste. You can find this in a jar at the supermarket, next to the tortillas. If you can't find it, you can also use a tin of chipotle peppers in adobo. Tip: blend the contents briefly or chop it very finely.
Slices of tomato, fresh cilantro, and a wedge of lime complete the Mexican feast. And all that in a mere 20 minutes!
Jamie's spicy salmon tacos in 20 minutes
- Put the corn in a blender with a splash of the liquid. Tear half of the coriander into the blender, stems and all, squeeze the juice of 1 lime over it, blend into a smooth mass, and season to taste with salt and pepper. Shred the white cabbage with a peeler, box grater, or sharp knife, and toss with the chipotle chili paste.
- Finely grate the zest of the remaining lime and set aside. Remove the pit from the avocado, scoop the flesh out of the skin, cut it into small cubes, and squeeze half of the remaining lime juice over it. Cut the tomatoes into thin slices and sprinkle them with a pinch of sea salt.
- Place a large non-stick frying pan over medium-high heat. Cut the salmon fillets lengthwise into 3 equal pieces, sprinkle them with salt, and press the reserved lime zest onto them. Spray the pan with olive oil and cook the salmon fillets for 2 minutes on each side, or until golden brown and cooked through. Place the tortillas on top briefly to warm them up.
- Spread a spoonful of corn salsa on each warm tortilla and distribute the tomatoes, avocado, and chipotle cabbage. Place the golden brown salmon on top and finish with the sour cream and the remaining cilantro leaves. Serve with lime wedges and the rest of the corn salsa for drizzling.
Energy: 561 kcal, fat: 25.1 grams, saturated fat: 5.5 grams, protein: 36.5 grams, carbohydrates: 47.7 grams, sugar: 10.7 grams, fiber: 3.5 grams, salt: 1.1 grams.
Jamie Oliver in 20 Minutes (Kosmos Uitgevers) is now available for 32.99.
