These taste like summer on a plate and with summer just around the corner (apparently, despite it being 16 degrees today) it’s the perfect time to start making them. Just look at those colours!!

I came up with these after having too much leftover chipotle chillies from testing the nacho recipe. But i didn’t want them to be too spicy so I have kind of taking something out of my tandoori salmon recipe, and the tandoori marinade technique in general and mixed the chipotle with yoghurt to make a killer marinade for that salmon.


Everything about these tacos is easy and can be ready in 30 minutes. You could make your own tortillas if you have the time or you can buy good quality ones! I got my favourite brand from my local IGA and the corn is ground into flour and pressed into tortillas locally (well in Melbourne) – they taste amazing but are more expensive than other brands (this isn’t an add for tortillas I’m just obsessed).

I love just eating tacos and salad for dinner and sometimes i’ll just make extra pickled cabbage and add some of the herbs etc that I’m using in my tacos and have that as a side salad. But you could make these part of a whole feast and do a colourful salad and some barbecued corn and even some nachos or fries. Yummm.

It’s also the perfect time of the year to eat your weight in mangoes. And with my new found increased fructose tolerance I’m blissfully enjoying getting to eat them again. Especially as a salsa, the sweetness really balances out the spice from the salmon.

And that salmon has a kick to it. Consider yourself warned. Use less chipotle peppers if you’re not a fan of heat. The chipotle adds this amazing smokiness that is super tasty.

This meal is full of vibrant colours and healthy fats from the salmon. Just be sure to consider your vegetable intake for the days as you may need a side salad to get enough in! But you’re your own boss and I’m just here to give you inspiration so you do you 😉

Serves 4 (2-3 tacos per person)


400g salmon fillets, cut into pieces 4cm long and 1.5-2cm thick

1 cup yoghurt

100g tinned chipotle peppers in adobo sauce, roughly chop the peppers

1/4 red cabbage, finely shredded

1 Tbs apple cider vinegar

1/4 tsp salt

4 radish, finely sliced

10-12 14.5cm corn tortillas (2 is enough for me but some people will prefer 3!)

1/2 cup yoghurt – to serve

1 lime, quartered – to serve

Mango Salsa

2 x mangoes (or 1 really big one), chopped in 1cm dice

1 birds eye chilli, very finely diced

1/4 cup finely chopped coriander

1/4 cup finely chopped spring onion

Juice of 1 lime

1 tsp olive oil

1/8 tsp sea salt


Preheat oven to 250 degrees and the grill setting

Combine 1 cup of yoghurt with the chipotle peppers and adobo sauce. Add salmon and stir to coat. Set aside for 20 minutes (or a few hours if you have extra time).

Combine cabbage with the salt and vinegar. Toss to coat. Set aside fro at least 20 minutes.

Make the mango salsa by combining all ingredients in a bowl. Set aside.

Line a baking tray with parchment paper. Place salmon in a single layer on the tray and bake for 5 minutes on the top shelf, right under that hot grill. If your pieces are bigger you might need a little longer, they should be starting to colour and just cooked when you take them out.

Place a cast iron skillet or heavy based fry pan on high heat. Heat tortillas in the pan for a few minutes on either side.

To serve. place a little cabbage on the base, drizzle over a teaspoon of yoghurt. top with 2-3 pieces of the salmon, add radish and then scatter over salsa.

Serve with lime wedges on the side and may some nachos, rainbow salad or loaded fries on the side.

HH. x





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