Servings
8
Prep time
Cook time
Recipe
Ingredients
- 1 tsp chilli powder
- 1 red or green chilli, finely sliced
- 2 tsp cumin
- Handful crumbled feta
- 1 tsp thyme
- Handful fresh coriander, roughly chopped
- 2 tsp paprika
- 1 small Lebanese cucumber, diced
- 2 tsp garlic powder
- 1 small Lebanese cucumber, diced
- 1 tsp oregano
- 8 corn tortillas
- 1 tsp sea salt
- 450g salmon fillets
- 2 cups shredded red cabbage
- 1 tbsp apple-cider vinegar
- Pinch sea salt
- 2 limes
Method
- Preheat oven to 190°C.
- In a bowl, mix all spice rub ingredients together.
- Pat dry salmon fillets with a paper towel and season with spice rub.
- In a bowl, place shredded cabbage, apple-cider vinegar, lime juice and sea salt. Toss well and set aside.
- In a bowl, place shredded cabbage, apple-cider vinegar, lime juice and sea salt. Toss well and set aside.
- Transfer cooked fillets to a plate and using a fork, pull apart into chunks and drizzle with lime juice.
- Lightly spray tortillas with olive oil and place each one across 2 oven rack rungs. Bake for 10 mins or until crisp.
- Fill each taco shell with green leaves, pickled cabbage, salmon, chilli, guacamole, feta and coriander.
- Serve with lime wedges.
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