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Preparation time
15 minutes
Total time:
27 minutes
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Ingredients
SALMON
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4 skinless salmon fillets (125 g each)
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30 mL (2 tbsp.) olive oil
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22 mL (1 1/2 tbsp.) Cajun seasoning
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To taste, salt
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To taste, pepper
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To taste, lime juice
GUACAMOLE
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1 avocado, cubed
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80 mL (1/3 cup) diced cucumber
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1/2 lime, juiced
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45 mL (3 tbsp.) chopped red onion
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To taste, salt
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To taste, pepper
SPICY SAUCE
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180 mL (¾ cup) sour cream
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80 mL (1/3 cup) salsa
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To taste, lime, juiced and with zest
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To taste, salt
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To taste, pepper
TOPPINGS
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250 mL (1 cup) finely chopped Savoy cabbage
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250 mL (1 cup) finely chopped red cabbage
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3 shallots, finely chopped
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125 mL (1/2 cup) fresh cilantro leaves
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8 small tortillas
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Directions
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On a parchment-lined baking sheet, place salmon fillets and brush with olive oil. Season with Cajun spices, salt, pepper and lime juice to taste. Broil for 10 to 12 minutes (with the oven rack in the top most position).
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In a bowl, combine all guacamole ingredients. Season and set aside.
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In another bowl, combine all sauce ingredients. Season and set aside.
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When salmon is ready, remove from oven and flake.
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Place tortillas on a work surface. Add spicy sauce and your choice of toppings. Fill with Cajun salmon flakes and guacamole, close, and enjoy.
Chef’s secret
- To make sure the parchment paper doesn’t burn, cut to size of salmon fillets (without any sticking out on the side). You can also use heavy duty, non-stick aluminum foil.
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