These salmon tacos are a great mid-week meal. Super quick to make, taste super fresh and I don't know why but there is something fun about tacos! The sauce also freezes well, so you can make up a double portion and freeze it for an even easier meal next time. If you are not allergic to milk then you can always add some grated cheese on the top too...
Ingredients
- 175g Baby Corn, halved lengthways
- 1 Red Pepper, deseeded and roughly chopped
- 1/2 tsp Cumin Seeds
- 2 tsp Garlic Infused Olive Oil
- 2 Ripe Kiwis, halved lengthways (160g)
- 1 Large Tomato, halved (115g)
- 600g Salmon
- 15g Fresh Coriander
- 1 Low Fodmap Stock Cube (I use Massel 7's)
- Corn Tortillas (I use Old El Paso White Corn Tortillas)
Utensils
- Aluminum Foil
- Large Roasting Tin, lined with parchment paper
- Blender with a Small Bowl
Method
- Heat the oven to 220°C/200°C (fan)
- Toss the baby corn and the pepper with the cumin seeds and garlic infused olive oil. Place in the roasting tin. Add the kiwi and tomato in one half of the roasting tin and roast for 20 minutes
- Wrap the salmon in the aluminium foil, to form a sealed parcel
- Remove the kiwi and tomato from the roasting tin, reduce the oven temperature to 200°C/180°C (fan). Mix the baby corn and pepper around a bit and then return the vegetables to the oven, along with the salmon parcel. Roast the vegetables for a further 10 minutes and the salmon for 20 minutes
- Whilst the vegetables and salmon are cooking, prepare the sauce. Remove the skin of the kiwis and scrape out as many as the seeds as you can (don't worry if you have some left in). Discard the seeds. Place the remaining kiwi flesh, roasted tomato, coriander and stock cube in the small bowl of a blender and blitz until you have a smooth sauce.
- Heat up the tortillas, then serve them by putting some sauce on, a few flakes of salmon and a little roasted vegetables
