Easy miso salmon tacos
Top these corn tortillas with miso-marinated salmon, radish and avocado to make a speedy lunch or supper. Serve with lime wedges for squeezing over
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Prep:15 mins
Cook:10 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 642
-
fat 38g
-
saturates 7g
-
carbs 36g
-
sugars 0g
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fibre 8g
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protein 35g
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salt 2.82g
Ingredients
- 2 tbsp white miso
- 1 tsp sesame oil , plus a little extra to serve
- 2 limes
- 1 tbsp sesame seeds
- 1 tsp sugar
- 2 salmon fillets (see tip, below)
- handful of radishes
- 1 ripe avocado
- 6 small corn tortillas
- 2 tbsp salad cress , coriander or chives
Method
Whisk the miso, sesame oil, the juice of 1/2 lime, the sesame seeds and sugar together with a pinch of salt in a small bowl. Pat the salmon dry. Spoon the miso mixture over the salmon flesh, then put skin-side down (if the fillets still have the skin on) in an air fryer at 200C and cook for 8-10 mins until golden and flaky when pressed. Alternatively do this under a grill on high heat.
Meanwhile, finely slice the radishes and cut the avocado into small chunks. Squeeze over the juice of 1/2 lime. Cut the remaining lime into wedges and set aside.
Warm the tortillas in a dry frying pan for a few seconds on each side until lightly toasted. Flake the cooked salmon with a fork and spoon a few pieces over each tortilla. Top with the avocado, radishes, cress and more sesame seeds, then serve with the lime wedges for squeezing over.
