Whip up superfood salmon tacos in just 10 minutes thanks to our extraordinary Scottish salmon from Loch Duart and gut-friendly toppings. Quick and easy salmon tacos bursting with vibrant flavours, satisfying textures and healthy ingredients (including omega-3 and gut-friendly fibre and probiotics).
Use our chef-grade Scottish salmon cut in chunks, a mix of warming spices, and your air fryer to achieve a melt-in-the-mouth centre and the perfect crispy finish (a pan on high heat works too). Layer the sizzling salmon chunks infused with spices on a fibre-rich avocado base, then top with tangy pickled cabbage—opt for purple for added antioxidants. Drizzle with kefir yogurt to balance the spices and boost your probiotic intake from both the kefir and pickled cabbage (your gut will thank you).
Make sure to enjoy on top-quality flour or corn tortillas. We get ours (and our hot sauces) from our friends at Mexican Mama who deliver the best authentic Mexican groceries in the UK.
Ingredients for 2
For the salmon:
- 2x 150g Loch Duart salmon fillets cut in chunks OR Loch Duart salmon chunks from fish pie mix to make a mix of salmon tacos (as per recipe below) and marinated fish tacos.
- 1/2 tsp chilli powder
- 1/4 tsp cayenne pepper
- 1/2 tsp garlic granule
- 1 tbsp thinly sliced onion
- 2 tbsp extra virgin olive oil
- Salt and black pepper to taste
For the tortillas:
- 1 pack of corn tortillas from Mexican Mama (flour tortillas works too)
For the toppings:
- 1/2 avocado slightly mashed
- Pickled red cabbage (pickled overnight in a jar with white or red vinegar and a touch of salt, or shop-bought)
- Kefir yoghurt (best for your gut but natural or greek yoghurt work too)
- Fresh herbs like coriander or parsley
- Extra virgin olive oil
- Lime cut in wedges or slices for topping
Method
- Warm up your tortillas until they're nice and toasty.
- In a deep plate, mix up the chilli powder, cayenne pepper, garlic granules, sliced onions (these will caramelise if cut super thinly), along with a pinch of salt and freshly ground black pepper.
- Pat dry the salmon with some kitchen paper and cut in small chunks, then coat them in the spice mix, making sure they're evenly covered. Give them a drizzle of olive oil, toss them gently, and pop in the air fryer at 200°C for just 5 minutes (or if you prefer, pan-fry them for about 10 minutes on high heat) until they're beautifully crispy.
- While the salmon sizzles, mash your avocado, season with a touch of salt and a drizzle of extra virgin olive oil.
- To assemble your tacos, start by spreading a layer of creamy avocado on your warm tortillas, then delicately pile on the salmon chunks and top it all off with some tangy pickled cabbage and a generous drizzle of kefir yoghurt. For more fun, you can also let everyone assemble their tacos at the table by serving the crispy salmon chunks and toppings in separate bowls. Don't forget to add some fresh herbs and a squeeze of lime for that extra zing, plus your favourite hot sauce.
- Enjoy!
