Crispy Salmon Tacos | Keep Cooking Family Favourites | Jamie Oliver

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

salmon fillets

💰Cheaper: tilapia fillets

Tilapia is a more budget-friendly fish option.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Monterey jack is often less expensive than cheddar.

Season the salmon with salt, pepper, and cajun rub generously and let it sit.

Prepare salsa by halving and quartering cherry tomatoes.

Chop spring onions and add to the salsa.

Add 3-4 small pieces of basil and purple basil to the salsa.

Slice avocado and squeeze lemon or lime juice on it to prevent discoloration.

Slice the avocado thinly and add to the salsa.

Add a little chilli for freshness.

Cut half a mango into pieces and remove the skin, season with salt and lime juice.

Place the salmon skin-side down in a pan to cook until crispy.

In a bowl, mix 4 heaping tablespoons of self-raising flour with 4 tablespoons of water, a pinch of salt, and a little oil to make taco dough.

Knead the dough and divide it into four balls, then roll them out thinly.

Turn the salmon after the skin is crispy and remove the skin, placing the salmon back in the pan.

Cook the tortillas until they puff up and have a little color on one side.

Assemble the tacos with a bit of yogurt, flaked salmon, salsa, crispy salmon skin, and basil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens