Salmon Tacos

Salmon Tacos
Serves - Makes 6 tacos so it could be for 3-6 people

Salmon Tacos

A cheeky zing added to your salmon tacos with tangelo, red cabbage, coriander slaw and chilli garlic butter sauce. A perfect meal that the family can build together mid week or you can serve to friends; its colourful, deceptively filling and fresh fresh fresh with flavour.

Tips with Butter

Try clarified butter for cooking, for a higher smoke point. Put a butter block in a glad bag and leave in a pot of hot water until melted. Chill in the fridge until solid, and then wash off the white milk solids.


10 soft tacos’

5 fresh salmon fillets, boneless

3 T butter

1-2 avocado, cut into chunks

1 carrot, julienned

¼ cabbage, green and red, finely sliced

1 yellow capsicum, finely sliced

½ red onion, finely sliced

½ punnet snowpea sprouts

2 red chillies, sliced

1 thumb fresh ginger, finely grated

2 tangelos, peeled and sliced

crispy shallots

handful coriander leaves



1 lemon, juice

½ c white wine

1 lime, juice and zest

125gm butter

2 red chillies, sliced

2 garlic cloves, sliced


For the taco’s:  cut the salmon fillets in half long ways and season both sides.  Melt the butter in a frypan and cook the salmon a few minutes on each side until lightly golden brown.  Drain on paper towels and keep warm.  In a large bowl toss together the cabbage, carrot, capsicum, onion, sprouts and ginger.  Place a handful of mixed salad in the taco and top with salmon fillet. Add the avocado chunks, tangelo slices, chilli, shallots and coriander leaves.  Spoon over the sauce and serve.

For the sauce:  put the lemon and lime juice, white wine, chilli and garlic in a small saucepan. Put on a medium heat and reduce by 2/3.  Remove from the heat and drop in cubes of butter a little at a time, tossing the pan until all the butter is incorporated and the sauce is slightly thickened and glossy.  Add the lime zest and season.  Keep warm till ready to serve.

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