Harissa Salmon Slaw Tacos

Ingredients

• 200 g salmon
• 6 corn tortillas
• 150 g cabbage
• 1/2 large cucumber
• 1 small red onion
• 1 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp chili flakes
• 120 g Greek yogurt
• 1 tsp harissa paste
• 1 tbsp lemon juice
• 1 tbsp chopped mint
• 1 lime cut into wedges

Method

1. Step 1

   Pat the 200 g salmon dry, remove any pin bones, and cut it into large bite-sized cubes.

2. Step 2

   Shred the cabbage (150 g), dice the cucumber (1/2 large), and slice the red onion thinly (1 small).

3. Step 3

   In a small bowl, mix the ingredients for the harissa yogurt sauce until smooth. Keep it ready for drizzling.

4. Step 4

   Season the salmon with 1 tsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp chili flakes, then cook it in a hot pan until browned and fully cooked. Let it rest briefly before slicing or flaking.

5. Step 5

   Warm the 6 corn tortillas in a dry pan for 20 to 30 seconds per side and keep them wrapped in a clean towel.

6. Step 6

   Add a layer of crunchy vegetables to each tortilla so they create a base for the filling.

7. Step 7

   Top the tortillas with the cooked salmon, spoon over a little sauce, and add any warm toppings such as beans or corn if using.

8. Step 8

   Finish with mint and lime and serve immediately with extra lime on the side.