A delicious taco from Jamie for home
Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: crispy salmon tacos.
Jamie Oliver, the cookbook machine, is back. And how! A year after the release of his cookbook VEG, he launches a new book with over 120 simple yet delicious recipes. It’s a book close to our hearts, as in 7x different you’ll find recipes with maximum flavor and minimal fuss. For each recipe, you need a maximum of 8 ingredients and can serve dishes like these crispy salmon tacos with Cajun spices, mango, sweet cherry tomatoes, and lime in no time.
INGREDIENTS
160 g ripe, differently colored cherry tomatoes
1 small ripe mango
½ small ripe avocado
2 spring onions
2 x 130 g salmon fillet, with skin, without scales and bones, and sustainably sourced
2 heaping tsp Cajun spices
4 small tortillas
2 limes
How to make the crispy salmon tacos
- Cut the cherry tomatoes into quarters. Peel the mango and cut the flesh into large pieces. Scoop the avocado out of the skin and cut the flesh into small cubes. Clean the spring onions and chop them finely. Carefully pull the skin off the salmon, place it in a non-stick frying pan over medium-high heat, and fry it until crispy on both sides.
- Rub the salmon fillets with the Cajun spices and fry them for 5 minutes on both sides until golden brown. Place the crispy skin on top of the fillets.
- Meanwhile, toast the tortillas for 15 seconds with kitchen tongs over the flame of your gas stove or in a hot frying pan. Sprinkle the mango, avocado, and spring onion over the tortillas, flake the salmon fillets over them, and crumble the crispy skin on top. Put the tomatoes with the juice of 1 lime in the pan and stir them for about 30 seconds in the residual heat, then scoop them onto the tortillas. Serve with lime wedges to squeeze over.
Title: 7x different
Author: Jamie Oliver
Price: €29,99
Publisher: Cosmos
Photography: Levon Biss
