- 8 crispy corn taco shells
For the salmon
For the prawns
- STEP 1
For the salmon, combine all the ingredients, except the avocado and seaweed, in a bowl and mix well. Cover and leave to marinate in the fridge while you prepare the other ingredients.
- STEP 2
For the prawns, heat the olive oil in a pan over a high heat. Add the garlic, ginger, spring onions and chilli, stirring into the oil for 20 secs. Add the prawns and stir constantly until cooked through and pink. Remove from the heat and stir through the lime zest and juice.
- STEP 3
Stir the avocado into the salmon and warm the taco shells following pack instructions. Fill each taco with the prawns or the salmon. Top the salmon tacos with the seaweed and the prawn tacos with coriander and extra spring onions. Squeeze over lime wedges to serve.