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Salmon taco with chilli and grated cheese

A taco with all the good, recognizable flavors, and of course a sprinkle of grated cheese on top.
Recipe icon
    • 500 g salmon, skinned and boned, diced
    • 1 zest of one lemon
    • 1 red chili
    • 1 tsp salt
    • 5 turns of a pepper grinder
    • 1 tbsp tbsp rapeseed oil for frying
  • To serve
    • 4 taco tubs
    • 2 lille gem lettuces, shredded
    • 200 g sweetcorn
    • 8 tbsp natural yoghurt
    • 1 handfull grated cheese
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  1. Preheat the oven to 120 degrees Celsius. Warm the taco tubs in the oven for around 3-5 minutes.
  2. Mix grated lemon zest, chilli, salt and pepper and rub the salmon with the mix.
  3. Fry the salmon in rapeseed oil over a medium heat for around 2 minutes.
  4. Finely shred the little gem lettuces.
  5. Serve the taco tubs with little gem, salmon, sweetcorn, natural yoghurt and grated cheese.