INGREDIENTS
- Salmon
- Soft shell tacos
- Red bell pepper
- Handful cherry tomatoes
- Avocado
- Mango
- Red onion
- Cilantro
- Lime
- Sour cream
- Spring onion
- Paprika powder
- Oregano
- Herbamare salt
- Piment d’Espelette (or chili flakes)
- Pepper
- Olive oil
RECIPE
- Season your salmon with paprika powder, piment d’Espelette and herbamare salt
- Cut the red bell pepper, mango, red onion, avocado and tomatoes into small cubes and combine. Add a handful of chopped cilantro. Season with herbamare salt and piment d’Espelette and add some lime to taste
- Cook the salmon in a pan with olive oil on high heat on both sides. Lower the heat and cook it until it’s not raw anymore (not too much or it might get dry)
- Take the salmon from the pan and heat up the taco shells in the same pan
- In the meantime, mix some sour cream with salt, pepper and a dash of lime juice
- Plate your tacos and top it of with some spring onion