Ingredients

Corn tortillas

2 x 120g

Salmon portions, skin removed

2 tbsp

Steenbergs Blackened Seasoning

50g

unsalted butter

For the salsa

mango, peeled & cut into strips

red onion, finely sliced

Small bunch

fresh coriander, finely chopped

To serve

Soured cream or natural yoghurt

Shredded lettuce, sliced cucumber, fresh coriander

A perfect kitchen supper - crispy spiced fish & plenty of salad in soft corn tacos

Method

Cut the salmon portions into even chunks (ideally 6 – 3 per taco) and roll in the Blackened seasoning. You’ll need about one tablespoon per fillet.
Place a frying pan on a medium to high heat and melt the butter. Fry the salmon chunks for a minute on each side, until just cooked, spooning the butter over the fish as it fries. The outside of the fish should go crispy and blackened from the butter and spices.
In the meantime, warm the tortillas as per pack instructions.
Make the salsa by combining all of the ingredients together in a bowl.
As soon as the fish is ready, prepare the tacos by layering up salad, salsa, fish and topping with soured cream or yoghurt before rolling up and eating.