Crunchy BBQ Salmon & Mango Salsa Tacos with Jalapeño Crema
Ingredients
- Crunchy Taco Shells
8–10 small wheat or corn tortillas
2–3 tbsp olive oil - BBQ Salmon Bites
400g salmon, cut into 2cm cubes
1/4 cup smoky Australian black lime BBQ sauce
1 tbsp tamari - Jalapeño Crema
2 tbsp sour cream
1 tbsp yoghurt
2 tbsp finely chopped jalapeños
1 tsp honey
1 clove garlic, minced
1/2 tsp Australian black lime salt
Salt and pepper to taste - Mango Salsa
1 mango, diced into 1cm cubes
1/2 avocado, diced
1/4 onion, thinly sliced
1/2 ripe tomato, chopped
1 small cucumber, thinly sliced
Juice of 1 lime
1/2 tsp Australian black lime salt
Directions
- Preheat oven to 180°C. Brush tortillas with olive oil and drape over aluminium foil cylinders or oven rack bars to form taco shapes. Bake 8–10 minutes or until brown and crisp.
- Combine all mango salsa ingredients in a bowl. Toss gently and set aside.
- Mix all jalapeño crema ingredients until smooth. Chill until ready.
- Toss salmon with BBQ sauce and tamari. Spread pieces out on a lined baking tray and cook at 180°C for 8-10 minutes until caramelised and cooked through.
- Assemble tacos with salmon, mango salsa and jalapeño crema. Serve immediately.