SPICY SALMON TACOS WITH MANGO CHUTNEY

Serves 4

INGREDIENTS

Spicy Salmon Fillets:
450g Regal Salmon Fresh Fillets
1 tablespoon olive oil, plus extra for frying
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon ground chilli (optional)
1/2 teaspoon cracked pepper
1 pinch of salt

Mango Salsa:
1 mango, peeled cubed
1 avocado, cubed
1/4 red onion, finely diced
1/4 cup coriander, stalks and leaves roughly chopped
Juice of 1 lime

To assemble:
8 corn or flour tortillas
1/4 red cabbage, shredded
2 limes, cut into wedges
1/2 cup coriander leaves
1/2 cup sour cream
1 tablespoon chipotle hot sauce, or other hot sauce

METHOD

Spicy Salmon Fillets:
Drizzle salmon with olive, rub spices into the fillet and season with salt and pepper.

Heat olive oil in a large cast-iron sauté pan. Add the salmon fillet and fry on both sides until crisp and golden, around 4 minutes. Remove from heat and carefully break the salmon up into small chunks, discard of skin.

Mango Salsa:
Cube mango and avocado and place in a medium-sized bowl. Add the diced red onion, roughly chopped coriander and juice of the lime. Gently mix to combine.

To assemble:
In a non-stick fry pan over a high heat, fry tortillas until colouring on both sides. Place in a tea towel to keep warm.

In a small bowl, combine sour cream and chipotle hot sauce.

Serve tacos topped with shredded red cabbage, mango salsa and spicy salmon chunks. Finish with a few coriander leaves, a squeeze of lime and a dollop of chipotle sour cream.