Salmon Tacos with Grapefruit & Avocado Recipe, by Alexina Anatole

"This is a versatile recipe: equally as perfect for a weeknight dinner as it is for a weekend taco party (simply scale up the quantities).

It has a lovely balance of flavours and textures: spice and bitterness from charred salmon and fresh grapefruit, acidity from lime, freshness from cucumber, creaminess from avocado and crunch from radishes.

I am indebted to Milli Taylor for this way of cooking salmon, which ensures a crisp, charred outside and juicy inside.

If you opt for traditional corn tortillas (made with masa harina), this recipe becomes gluten-free."

Extracted from Bitter by Alexina Anatole (Square Peg, £27).

Bitter is a celebration of the complexity of sharp, tart and acidic flavours. With ideas and recipes you won't have thought of before...

MORE: See Alexina's Top Picks of Sous Chef ingredients


Ingredients for Salmon Tacos Serves: 4


How to make Salmon Tacos

  1. Preheat the oven to 160°C fan/180°C/350°F/gas mark 4. Line a baking tray with foil.
  2. To make the spice rub, toast and grind the cumin seeds, then combine with the paprika, oregano, cayenne and garlic powder, and mix with the salt, maple syrup and oil to form a paste. Lay the salmon fillets on the baking tray and coat with the spice rub (use your hands). 
  3. Heat a heavy-based frying pan (skillet) over a high heat until very hot, then add the salmon fillets and sear well on all sides (45–60 seconds per side). Return the salmon fillets to the baking tray. (You may have to do this in batches, depending on the size of your tray – you don’t want to crowd them as this will prevent you getting a good crust on your salmon.)
  4. Transfer the salmon to the oven, cook for 5 minutes, then remove to rest.
  5. For the avocado crema, I find it easiest to use a stick blender. Simply combine the ingredients in a tall container (or jug) and blend until thick and creamy. If using a food processor, use the small bowl: combine the lime juice, salt, coconut cream and boiled water and blend until smooth, then add the rest of the ingredients and blend. Add more lime juice or salt, to taste, or an extra splash of water, if needed, to get the right consistency.
  6. For the grapefruit salsa, combine the ingredients in a small serving bowl and mix gently.
  7. When ready to serve, warm through your tacos, if liked. Then put all the elements in the middle of the table and allow everyone to build their own. To build a taco, I recommend a spoonful of the avocado crema, followed by the salsa, then flakes of salmon. Garnish with mint leaves and a sprinkling of toasted pumpkin seeds.
© Speciality Cooking Supplies Limited 2024



Shop the Recipe

0 comments

Leave a comment

Please note, comments must be approved before they are published

Latest Articles & Recipes

  • Bulgar Wheat & Vermicelli Noodles (Pourgouri) Recipes

    Bulgar Wheat & Vermicelli Noodles (Pourgouri) Recipes

  • Cypriot Lamb Shanks in Sticky Sauce (Arnisio Kotsi Me Saltsa) Recipe

    Cypriot Lamb Shanks in Sticky Sauce (Arnisio Kotsi Me Saltsa) Recipe

  • Giant Baked Beans In Tomato Sauce (Gigantes Plaki) Recipe

    Giant Baked Beans In Tomato Sauce (Gigantes Plaki) Recipe