Salmon tacos with grapefruit salsa and avocado crema
These super quick fish tacos are a great family dinner – searing the salmon before roasting adds a flavoursome crust.
Ingredients
For the salmon
- 4 salmon fillets, about 150–200g/5½–7oz each, skin and bones removed
- ½ tbsp cumin seeds
- 1 tsp hot paprika
- 1 tsp dried oregano
- ½ tsp cayenne pepper (or dried red chilli flakes)
- 1 tsp garlic powder
- 1 tsp maple syrup
- 2 tbsp vegetable oil
- ¼ tsp fine sea salt
For the avocado crema
- 1 lime, juice only, to taste
- 30g/1oz creamed coconut (or coconut cream)
- 1 tbsp freshly boiled water (omit if using coconut cream)
- 1 avocado
- 20²µ/¾´Ç³ú fresh coriander, leaves and stalks
- 1 green chilli, deseeded
- 1cm/½in piece fresh root ginger, peeled and roughly chopped
- ½ small garlic clove, grated
- ½ tsp maple syrup
- ¼ tsp fine sea salt
For the grapefruit salsa
- 1 red grapefruit, peeled, segmented and roughly chopped
- 10 radishes, trimmed and quartered
- ½ cucumber, thinly sliced into half moons
- pinch sea salt flakes
To serve
- 9–12 tacos (soft or hard, according to preference) or tostadas
- small handful fresh mint leaves
- small handful pumpkin seeds, lightly toasted
Method
To make the salmon, preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with kitchen foil.
To make the spice rub, heat a small frying pan then add the cumin seeds and toast until fragrant.
Grind the cumin seeds in a pestle and mortar, then combine with the paprika, oregano, cayenne and garlic powder. Mix with the salt, maple syrup and oil to form a paste.
Lay the salmon fillets on the baking tray and coat with the spice rub, using your hands to make sure it’s rubbed all over the flesh.
Heat a heavy-based frying pan over a high heat until very hot then add the salmon fillets and sear well on all sides (45–60 seconds per side). Return the salmon fillets to the baking tray. You may need to do this in batches depending on the size of your pan – don’t overcrowd them as this will prevent you from getting a good crust on your salmon.
Transfer the salmon to the oven, cook for 5 minutes, then remove to rest.
To make the avocado crema, I find it easier to use a stick blender. Simply combine all the ingredients in a tall container (or jug) and blend until thick and creamy. (If using a food processor, use the small bowl: combine the lime juice, salt, creamed coconut and boiled water, if using, and blend until smooth, then add the rest of the ingredients and blend.) Add more lime juice or salt to taste, or an extra splash of water, if needed, to get the right consistency.
To make the grapefruit salsa, combine all the ingredients in a small serving bowl and mix gently.
When ready to serve, warm through your tacos, then put all the elements in the middle of the table and allow everyone to build their own. To build a taco, I recommend a spoonful of the avocado crema, followed by the salsa, then flakes of salmon. Garnish with mint leaves and a sprinkling of toasted pumpkin seeds.
