How To Cook Salmon Tacos On The BBQ | Lunch Ideas With Jamie Olliver

salmon fillets

🥗Healthier: trout

💰Cheaper: tilapia

Trout is lower in calories, while tilapia is more affordable.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: crema

Greek yogurt reduces calories while maintaining creaminess.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers are milder and more widely available.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is less expensive.

Season salmon fillets with salt and black pepper.

Sprinkle Cajun rub generously on the salmon and let it sit to absorb the flavors.

Prepare salsa by halving and quartering cherry tomatoes.

Finely chop spring onions and add to the salsa mixture.

Roll and chop basil, adding it to the salsa.

Scoop avocado out with a spoon and squeeze lime juice on it to prevent discoloration.

Prepare mango by pitting and slicing it, then add to the salsa mixture.

Season the salsa with salt and a squeeze of lime juice.

Place salmon skin side down on the grill to cook until crispy, about 3 minutes on each side.

Mix self-raising flour with water and a pinch of salt to form a dough for tortillas.

Knead the dough and divide it into four balls.

Roll out each ball into thin tortillas.

Cook tortillas on the grill until they puff up and get a bit of color.

Remove salmon from the grill, peel off the skin, and place it back on the grill to crisp up.

Flake the salmon into pieces once cooked through.

Assemble tacos by placing flaked salmon on tortillas, adding salsa, and optional sour cream or yogurt.

Top with crispy salmon skin and additional herbs or spices as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens