Mid-Week Menu – Crispy Salmon Tacos

Conjure up this easy and flavourful midweek meal.

Ingredients:

• 400g fresh salmon (with skin off)
• 2 tsp cajun seasoning
• 3 tbsp plain flour
• 2 eggs, beaten
• 75g breadcrumbs
• 8 corn tortillas

For the naked slaw:

• 1 small fennel, finely shredded
• 50g red cabbage, finely shredded
• 1 carrot, finely shredded
• 1 tsp toasted sesame seeds
• 2 tsp sesame oil
• Juice of a lime
• 1 tsp fish sauce
• 1 tbsp olive oil

For the sauce:

• 3 gherkins, roughly chopped (we recommend Opies Cocktail Gherkins)
• 1 red chilli, de-seeded and chopped
• 3 tbsp mayonnaise
• 10g freshly chopped coriander
• Juice of 1 lime

Method:

1. Pre-heat your oven to 190°C.
2. Take the salmon and cut it into strips. Ideally, you need two per taco, so 16 strips of salmon.
3. Place the flour in one bowl, egg in another and breadcrumbs in another. Sprinkle the Cajun seasoning over the salmon, making sure each strip has a little seasoning on it. Roll each strip in flour, then in the egg and finally the breadcrumbs.
4. Deep fry the salmon in some hot oil for about 3 minutes. Or if you’d prefer to bake it, place the breaded salmon on an oiled tray and cook for about 10 minutes, turning halfway through.
5. To make the naked slaw, toss the shredded vegetables together with the sesame oil, lime juice, fish sauce and olive oil, then leave to one side.
6. For the sauce, whiz the ingredients with a hand blender until smooth.
7. To serve, place some of the naked slaw into a corn tortilla, top with a couple of salmon strips and finish with the sauce and a squeeze of lime. Enjoy!

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