Recipes

Salmon Tacos with Rainbow Slaw

Name: Salmon Tacos with Rainbow Slaw
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Yield: 2
Ingredients: ["175g plain flour","1 tbsp olive oil","100ml warm water","Pinch of sea salt","½ a carrot (about 40g)","¼ of a red onion (about 40g)","100g red cabbage","100g white cabbage","Small handful fresh coriander","½ lime, juiced","2 tbsp 0% Greek yoghurt","Pinch of black pepper","2 x salmon fillets (about 230g)","1 tsp chilli powder","½ tsp paprika","½ tsp onion powder","½ tsp garlic powder","¼ tsp ground cumin","¼ tsp oregano","Pinch ground black pepper","1 pinch cayenne pepper","1 tsp olive oil","Handful fresh coriander to serve"]

Prep time: 10 minutes

Cooking time: 40 minutes

Total time: 50 minutes

2 servings

High protein, Low salt, Low saturated fat, Low sugar

Pescetarian

We're thrilled to share this vibrant, heart-healthy recipe in collaboration with Scottish food blogger and recipe creator Lauren Gourlay (@laurenscravings on Instagram). These salmon tacos are bursting with fresh flavour and nourishing ingredients. Rich in omega-3 fatty acids, salmon pairs perfectly with a colourful mix of fibre-packed vegetables – making every bite as good for your heart as it is delicious.

Method

Add the olive oil to the flour and mix it in with a fork. Add the pinch of salt to the warm water to dissolve before adding it to the flour and oil mixture and using a spoon to bring the dough together.
Transfer the dough to a floured worktop and knead for a few minutes until the dough is smooth – add sprinkles of flour as needed. Cover it with a clean tea towel and let it rest for 15 minutes (you can make the rainbow slaw while its resting).
Chop into 6 equal pieces and use a rolling pin to roll them out thinly, to about the size of a side plate, if you want to make these in advance of cooking, use some grease proof paper between each one and stack them up.
Cook over a medium heat in a dry fraying pan until you see it puff up in spots and start to brown, repeat on the other side. Wrap them in a tea towel to keep warm (you can warm these up again in the microwave or oven when you are ready to eat).
Thinly slice the red and white cabbage and onion and grate the carrot. Roughly chop the coriander.
Mix the yoghurt with the lime juice and black pepper and add to the veggies and give everything a mix. Put this aside or in the fridge until serving.
Pat the salmon dry with some kitchen roll. Mix all the spices together and rub them into the flesh of the salmon.
Heat the olive oil in a frying pan over a medium heat and fry the salmon skin side down for about 3 minutes until the skin is crispy. Flip the salmon over and cook for another 3 minutes, until the flesh is starting to flake.
While still on the heat, carefully break the salmon into chunks (you can remove the skin at this point if you want) and stir to coat all sides of the salmon with the spices. Cook for another few minutes until the salmon is cooked.
Assemble your tacos! Dollop the rainbow slaw into the warm tacos and top with the salmon. Sprinkle with fresh coriander and enjoy!