Lachs Tacos mit Spitzkohl und Guacamole auf einem Teller mit 3 Limetten Stücken präsentiert

Salmon tacos from the airfryer

35 minutes

Mittel

3 people

Juicy cubes of salmon with a smoky marinade meet creamy guacamole, crunchy pointed cabbage and a hint of freshness from the cucumber and coriander. Whether from the airfryer for that extra crunch or quickly fried in the pan - these salmon tacos are a real taste sensation and can be prepared in no time at all. Perfect for a relaxed dinner or as a highlight at your next get-together with friends.

Ingredients

3 x 120 g Salmon fillets, landbased
1/3 pointed cabbage
9 tortillas (12 cm or 16 cm)
1 red onion, in half rings
1 avocado
1 red capsicum or pepperoni, finely diced
1/3 cucumber, finely diced
2 tbsp vinegar (e.g. white wine vinegar)
1 pinch of sugar
2 limes (1 for the guacamole, 1 in wedges for serving)
1 bunch of coriander
1 tsp salt
For the marinade:
4 tbsp soy sauce
1 tbsp runny honey
1 tsp smoked paprika powder
1 tsp Honest Fish Seasoning
For the topping:
1/2 cup sour cream
2 tbsp mayonnaise
Juice of one lime

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Chop the pointed cabbage very finely. Mix with 2 tbsp vinegar, a pinch of sugar and a little salt. Briefly mix with your hands to make it nice and tender and easy to digest.
Cut the avocado in half, remove the stone and scoop out the flesh. Mash with the juice of a lime and a pinch of salt and season to taste.
Remove the skin from the salmon fillets and cut into approx. 1.5 cm cubes. Marinate with 4 tbsp soy sauce, 1 tbsp honey, 1 tsp smoked paprika powder and 1 tsp Honest Fish Seasoning for about half an hour.
Cook the marinated salmon cubes in the airfryer at 210 °C for approx. 6 minutes until they are nice and crunchy and tender on the inside. Alternatively, fry in a hot, non-stick pan without oil for approx. 4 minutes.
Heat the tortillas briefly in the airfryer or in a non-stick pan without oil.
Top each tortilla with approx. 1-2 tsp guacamole. Spread a handful of pointed cabbage on top. Top with diced bell pepper, half onion rings, diced cucumber and fresh coriander. Place 2-3 crispy salmon cubes on top of every tortilla.
For the topping, mix 1/2 cup of sour cream, 2 tbsp of mayonnaise and the juice of a lime until smooth and drizzle over the tacos. Serve with lime wedges and enjoy!

Tip: Brushing the tortillas with a little garlic oil before toasting gives them an aromatic note that goes perfectly with the flavorful salmon. If you want something a little spicier, you can also use deseeded red chillies instead of diced peppers or pepperoni.