Flannerys Christmas Recipe Ebook 2024

Smokey Blackened Chipotle Salmon Tacos with Citrus Mango Corn Salsa & Coriander Crema

Recipe & Photography by Cecile Vadas @cecilevadas

makes: 4 | time: 30 mins

Get ready for a flavour explosion! These Smokey Blackened Chipotle Salmon Tacos are loaded with bold, spicy salmon, zesty citrus mango corn salsa & a creamy coriander crema. Perfectly balanced & irresistibly delicious—an easy dinner that’s sure to impress!

Ingredients

• 4 salmon fillets, skin removed

• 12 Don Cholita Tortillas

• 3 tbsp olive oil

• 2 tsp Gran Luchito chipotle

• 2 tsp Black Dog Honey

• 1 tsp Loving Body smoked paprika

• Salt & pepper

Crema

• 3/4 cup finely chopped coriander (option to blend this too)

• 1/2 cup mayo, sour cream or yoghurt

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp salt

Salsa

• 1 mango, diced

• 1 corn cob, steamed & kernels cut off cob

• 1/4 lemon or lime, juiced

• 1/2 tsp sea salt

• 1/2 jalapeño, sliced

• 1 avocado, diced

• 2 tbsp crumbled feta (optional)

• 1 tbsp finely chopped coriander

Method

1. In a food blender, add the crema ingredients & pulse until smooth. Pour into a side dish & refrigerate until needed.

2. Preheat the oven to 200°C & line a baking tray with parchment paper.

3. Cube the salmon fillets & add to a bowl with olive oil, chipotle, honey, paprika & mix well. Spread evenly on the baking tray & bake for 10-12 minutes. Finish under grill setting for a further 2 minutes or until just charred.

4. Meanwhile, in a medium bowl, mix the salsa ingredients & seasoning to taste.

5. Warm the Don Cholita tortillas according to the packet instructions.

6. Layer the coriander crema, salmon & salsa, sprinkling with fresh lemon or lime juice & sea salt to finish.