As the weather gets a bit nicer this is a great receipt for weekend entertaining or for a fancier dinner mid week.

The tacos sound like a bit of faff but are totally worth it when you eat them. Of course, if time is short or you simply cant be bothered, shop bought ones are fine.

Cajan Salmon Tacos with Mango & Avocado Salsa
Serves 6


6 x salmon fillets

½ jar of cajan spice

2 avocados – destoned and cut into small chunks

2 mangos - destoned and cut into small chunks

1 large red chilli – cut into tiny pieces

2 spring onions - chopped in to thin slices

1 punnet of cherry tomatoes – quartered

1 lime – zested and juiced

¼ bunch fresh coriander, chopped

250g plain flour

75ml water

2tbsp olive oil plus more for the salmon.


Flavour the salmon fillets with the cajan spice, season with salt and pepper and rubbed with olive oil top and bottom to stop the skin sticking.. Add to a preheated frying pan and cook on a medium heat until fully cooked through. 

To make the salsa - add the chopped mango, avocado, sliced tomatoes, spring onion, chilli, coriander and lime zest and juice into a bowl and mix to combine. Add a splash of olive oil and season to taste.

To make the tacos – place the flour and a pinch of salt into a large bowl, then gradually add 2 tablespoons of olive oil and 75ml of water, stirring continuously until the mixture comes together to for a rough dough.

Transfer to a flour-dusted surface and knead for around 5 minutes, or until smooth and elastic, then shape into a long sausage shape Slice the dough into 6-8 equal-sized pieces, roll into balls, then roll out into flat disks ready to fry.

Using a dry, medium preheated frying pan, add one taco at a time until lightly golden and cooked through, turning it over half way through until cooked on both sides.

To assemble – add some salsa to a taco, add some salmon (best of broken up into smaller pieces) and roll up – eat whilst hot!

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