Ingredients
400g skinless, boneless salmon fillets, cut into 2cm cubes
35g packet Crispy Chicken Spice Mix
156g packet Taco Shells, warmed following packet instructions
2 cups shredded cabbage
2 baby cucumbers, sliced thinly on diagonal
2 baby radish, trimmed, shaved
1 long red chilli, deseeded, finely sliced
¼ red onion, very thinly sliced
½ cup coriander leaves
Smoked paprika, to serve
Lime wedges, to serve
Lime yoghurt sauce
1 cup Greek-style yoghurt
1 Tbsp lime juice
½ Tsp chilli powder
1 Tbsp finely chopped coriander leaves
Method
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Preheat oven to 200°C fan-forced (220°C conventional). Line a large oven tray with baking paper.
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Put salmon pieces and spice mix into a large bowl and toss to coat salmon completely.
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Arrange salmon on prepared tray in a single layer, allowing space between each piece. Bake for 8 minutes or until golden and crisp, and cooked through.
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Meanwhile, in a small serving bowl, combine lime yoghurt sauce ingredients. Cover with plastic wrap and refrigerate until ready to serve.
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Top each taco with cabbage, salmon, cucumber, radish, chilli, red onion and coriander. Drizzle with lime yoghurt sauce and scatter with a pinch of smoked paprika. Serve with lime wedges.
