Easy miso salmon tacos
Serves 2
Easy
Prep:
Cook:
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
Skip to ingredients
Units:
- 2 tbsp white miso
- 1 tsp sesame oilplus 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 cresscoriander or chives
Nutrition: Per serving
- kcal642
- fat38g
- saturates7g
- carbs36g
- sugars5glow
- fibre8g
- protein35ghigh
- salt2.82g
Method
step 1
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.
step 2
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.
step 3
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.
