A real crowd pleaser, jerk seasoning pairs perfectly with the sweetness of the pineapple salsa in these salmon tacos. Full of healthy fats, this makes a great lunch or dinner.
Ingredients:
- 2 Loch Duart salmon fillets
- 1 tbsp Jerk seasoning (see our homemade jerk seasoning recipe here)
- 1 tbsp rapeseed oil
- 6 small, soft, corn tortilla wraps
- 1 lime cut into wedges as garnish
- Freshly chopped coriander
Pineapple salsa:
- 165 g pineapple, diced
- 1 ripe avocados, diced
- ½ red onion, diced
- 2 small tomatoes, diced
- Juice of 1 lime
Method:
1. Preheat the oven to 220C degrees
2. Place the salmon into a mixing bowl and mix well with a drizzle of olive oil and jerk seasoning
3. When the oven comes up to temperature, place the salmon onto a non-stick baking tray (or use grease proof paper) and roast for 12-15 minutes.
4. Let the salmon rest and cool slightly, then flake into large pieces.
5. To make the pineapple salsa: In a medium bowl, add the pineapple, avocado, onion, tomatoes, and lime juice. Toss to combine.
6. Top tortillas with salmon, pineapple salsa, and coriander. Serve with lime wedges for squeezing
7. Enjoy!
