If cabbage isn’t a fave, swap for iceberg lettuce; and a drizzle of taco sauce can replace the yoghurt.
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
Preheat oven to 200°C fan-forced (220°C conventional). Line a large oven tray with baking paper.
Put salmon pieces and spice mix into a large bowl and toss to coat salmon completely.
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.
Meanwhile, in a small serving bowl, combine lime yoghurt sauce ingredients. Cover with plastic wrap and refrigerate until ready to serve.
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.