Ingredients:

  • Four (4–5 oz each) Salmon Fillets, skin-on
  • 2 Tbsp Olive Oil
  • 1 tsp Chilli Powder
  • 1 tsp Smoked Paprika
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Brown Sugar (or Maple Syrup)
  • Sea Salt & Black Pepper, To taste
  • 1 large Ripe Mango, finely diced
  • 1 medium Avocado, finely diced
  • 1/4 cup Red Onion, very finely diced
  • 1/2 medium Jalapeño, deseeded and finely minced
  • 1/4 cup Fresh Coriander (Cilantro), chopped
  • 2 Tbsp fresh Lime Juice (for salsa)
  • 1/4 tsp Salt (for salsa)
  • 1/2 cup Sour Cream or Plain Greek Yogurt
  • 1 Tbsp fresh Lime Juice (for crema)
  • 1/2 tsp Lime Zest
  • Pinch Salt & Sugar (for crema)
  • 8–10 units Tortillas (Corn or Flour), small taco size
  • Shredded Cabbage or Spring Onion (optional garnish)

Instructions:

  1. Prepare the Crema: Combine the sour cream (or yogurt), lime juice, lime zest, and a pinch of salt and sugar in a small bowl. Whisk until smooth. Cover and refrigerate.
  2. Make the Salsa: In a medium bowl, gently combine the diced mango, avocado, red onion, jalapeño, coriander, and lime juice. Season lightly with salt. Mix gently to prevent mushing the avocado and set aside.
  3. Prep the Salmon: Pat the salmon fillets completely dry with kitchen roll. This is crucial for a crisp crust.
  4. Apply the Rub: In a small dish, combine all the dry spice rub ingredients (chilli powder, smoked paprika, cumin, garlic powder, brown sugar, salt, pepper). Dust the salmon generously on all sides, pressing the rub firmly into the flesh and skin.
  5. Heat the Pan: Place a heavy-bottomed skillet over medium-high heat. Once hot, add the olive oil.
  6. Sear the Skin: Place the salmon fillets skin-side down in the hot pan. Press down gently on each fillet for the first 30 seconds to ensure the whole skin makes contact with the pan. Sear for 3–4 minutes until the skin is deeply golden brown and crispy.
  7. Finish Cooking: Flip the salmon carefully. Cook for another 1–2 minutes, or until the internal temperature reaches 145°F (63°C) and the flesh flakes easily. Remove from the pan and let rest for 3 minutes.
  8. Warm the Tortillas: Warm the tortillas briefly in a separate dry skillet, oven, or over a gas burner flame until pliable and slightly charred (about 30 seconds per side). Keep them warm under a kitchen towel.
  9. Flake the Salmon: Use two forks to break the rested salmon fillets into large, rustic flakes or chunks.
  10. Build the Tacos: Layer each tortilla with a base of shredded cabbage (if using), followed by the spiced salmon flakes. Top generously with the Mango-Avocado Salsa.
  11. Drizzle and Serve: Drizzle the Zesty Lime Crema over the top. Serve immediately.