salmon salad tacos

Recipe by The Delicate Diner
Servings: 4


Chef’s note:
I have just come back from working on a foodie project in California and I felt inspired by the fresh flavours there to make these delicious salmon tacos. The detail is all in the dicing for the salad - try to get everything cut to as similar a sizeas possible.  This is a really easy dish to prepare, one that children would have fun helping with. The filling would be perfect as a standalone salad to have with a summer barbecue. I used corn tortillas in this dish to make it gluten-free, butyou can use wheat if preferred. You can also add red chilli, sliced or diced, to up the heat levels as you wish! If you have some sashimi grade salmon, you can just dice the fish and serve it raw, with a squeeze of lime juice if desired.

The Delicate Diner is Samantha Mattocks, MasterChef contestant and co-owner of nourish. Founded in 2016, The Delicate Diner is a mixture of recipes, reviews, and interviews – all with a passion for local produce. Samantha undertakes pop ups and cooking demos throughout the year, so look out for her in 2023.



  1. Begin by dicing the peppers and tomatoes, then put in a medium sized bowl.


  2. Add the sweetcorn, then prepare the avocados and add to the bowl.

  3. Immediately add the zest and juice of the half a lime, and stir well to stop the avocado from discolouring.

  4. Add the coriander, chilli powder, pepper, and salt. Stir well and set aside. If you are preparing this to serve later, put a layer of cling film directly onto the mixture to keep it fresh and stop the avocado discolouring.

  5. Put the sour cream in a separate bowl and add the remaining lime juice. If it thins out too much, add a small spoonful of mayonnaise. Set aside.

  6. In a medium frying pan, add a splash of rapeseed oil and heat. Once the
    pan is hot, add the salmon and cook lightly – you don’t want it overcooked as the salmon will become hard. If you prefer a char on your salmon, you can sear it quickly in a griddle pan or on a barbecue. Once the salmon is just done, remove from the heat and set aside.

  7. Pre-heat a small frying pan, then add the tortillas one by one and cook for around 30 seconds on each side until just starting to brown. Remove from the heat and gently fold in half for the traditional taco shape. Wrap in a tea towel to keep warm.

  8. When all the tortillas are prepared, add a lettuce leaf to the bottom of each taco shell, then top with the salad mixture. Drizzle over some of the sour cream and lime dressing, then add the salmon. Dust with smoked paprika and red chilli as wished.

  9. Serve with extra sour cream dressing and coriander on the side. Grab with both hands and dig in!

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