Pulled salmon tacos with mango
Craving a fresh yet spicy dish on a summer evening? Then make these pulled salmon tacos with mango.
Craving a fresh yet spicy dish on a summer evening? Then make these pulled salmon tacos with mango. The salmon is marinated in our Spicy Touch Blend Jalapeño, deliciously spicy. Serve with cucumber and mango as a side dish, and you have a delicious meal!
Preparation
Preheat the oven to 180°C (350°F). Using a cheese slicer or mandolin, shave the cucumber into ribbons. Peel the mango, remove the pit, and cut into 1 cm cubes. Slice the red cabbage into strips.
Heat half the sunflower oil in a pan and cook the salmon for 7 minutes, or until translucent. Shred the salmon with a fork and toss with half the Spicy Touch Blend - Jalapeño.
Divide the taco shells on an oven rack and bake for 5 minutes in the preheated oven.
Heat a pan with the remaining sunflower oil and fry the red cabbage for 4 minutes on high heat.
Divide the red cabbage, cucumber ribbons, iceberg lettuce, and mango among the tacos and top with the salmon. Garnish with the remaining Spicy Touch Blend - Jalapeño.
Variatietip
Gebruik ter variatie één van de andere Spicy Touch Blend kruiden om het gerecht pittiger of minder pittig te maken.
Ingredients
- 250 g komkommer
- 1 mango
- 150 g rode kool
- 2 el zonnebloemolie
- 580 g zalmfilet
- 2 el Spicy Touch Blend - Jalapeño
- 12 taco schelpen
- 150 g gesneden ijsbergsla
Supplies
- Cheese slicer or mandolin
- Oven rack
