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Crispy seafood tacos
Serves 4
Easy
Prep:
Cook:
These summery tacos have an incredible texture and combine salty and fresh flavours to create the ultimate sharing meal. If you have leftover seafood, make sure you have a bowl of corn chips on the table to make tostadas.
Skip to ingredients
Salmon
- 2 skinless fillets salmon, cubed
- 2tbs soy sauce
- 2tbs yuzu juice
- 1tsp sesame oil
- Seaweed salad/nori seaweed
Prawns
- 2 skinless fillets salmon, cubed
- 2tbs soy sauce
- 2tbs yuzu juice
- 1tsp sesame oil
- Seaweed salad/nori seaweed
- 250g raw prawn meat, roughly chopped
- 1tsp crushed garlic
- 1tsp crushed ginger
- 1/2tsp finely chopped red chilli
- 1tsp extra virgin olive oil
- Zest and juice of 1 lime
- 1 handful coriander leaves
Accompaniments
- 2 skinless fillets salmon, cubed
- 2tbs soy sauce
- 2tbs yuzu juice
- 1tsp sesame oil
- Seaweed salad/nori seaweed
- 250g raw prawn meat, roughly chopped
- 1tsp crushed garlic
- 1tsp crushed ginger
- 1/2tsp finely chopped red chilli
- 1tsp extra virgin olive oil
- Zest and juice of 1 lime
- 1 handful coriander leaves
- 10 crispy shell tacos
- 1 bag corn chips
Method
step 1
To make the salmon, combine all the ingredients except the seaweed in a bowl and mix well. Cover and leave to marinate in the fridge while you prepare the other ingredients.step 2
To make the prawns, heat the olive oil in a pan over a high heat. Add the garlic, ginger and chilli, stirring into the oil for 20 seconds. Add the prawns and stir constantly until they are orange in colour. Remove from the heat, stirring through the lime juice and zest.step 3
To serve, fill your taco shells with either the prawns or the salmon placing any leftovers in a bowl on the table next to a bowl of corn chips for people to serve themselves. Top the salmon tacos with the seaweed and the prawn tacos with coriander. Serve with wedges of fresh lime.
