Recipe by Chef Tony Smith
Akaroa Salmon Tacos
Another recipe for the barbecue; with simple preparations this is easy to put together and a nice fresh dish that will be enjoyed by all. Although the recipe provided covers the traditional flavours associated with the use of soft taco bread wraps, you can add your own version of what you put in them.
The ingredients amounts below are a guide only. A nice way to serve these is self help style; that is line up the prepared fillings or toppings and let everyone put together their own.
Allow around 150g salmon per person.
A packet or more of smaller tortilla wraps, at least two each
1 fresh lime
2 radishes (sliced and cut into thin strips)
1 tomato (seeds removed and diced)
½ a small red onion (finely sliced)
2 avocado cut into halves and then each ½ into 4 slices
2 cups sliced lettuce
1 chilli finely sliced
A little olive oil
60mls mayonnaise (good quality shop bought is fine)
A handful of fresh coriander (chopped)
Salt and black pepper to season
Assemble all of the ingredients into small containers so that the tacos can be quickly assembled.
Cut the salmon into cigar sized pieces
Heat your barbecue. Season and cook the fillets on the flat plate of the barbecue. They will only take a minute at most, keep warm.
Then with a pair of tongs place the tortillas onto the open barbecue bars, turn them over, take care not to overcook as you don’t want them to be crusty.
Make up the tortillas and serve on a large rustic dish, or invite all to make their own.
Probably the best order of ingredients is: A little lettuce, slices of avocado, optional sliced chillies, the salmon, tomatoes, mayonnaise, radish and coriander, garnish with extra herbs and lime or lemon slices
But remember anything goes here, mint, cucumber, chipotles, rocket, it’s about freshness, taste and texture. Enjoy.