Salmon and Mango Tacos

Ingredients

Serves 2

• 220 - 250g salmon fillet

• juice of 2 limes

• 2 garlic cloves

• 1/2 red onion

• 2 tbsp fresh coriander

• 1 medium mango

• 1 medium avocado

• 1 green chilli (optional)

• salt and pepper

Method

Start by finely dicing your red onion and garlic, then add these to a large bowl. Roughly chop the coriander so you have about two tablespoons worth then add this in as well with the juice of the two limes.

At this point you can also add the optional green chilli, just deseed and slice it in, making sure to try a little just so you know how hot it is. That is your base done.

Now for the salmon. Remove the skin and dice it into about 2cm cubes. Pop this into the mix and give it a really good stir around so everything is nicely coated before covering and leaving in the fridge for 30 minutes. This will allow the lime juice to do it's work and really penetrate the salmon, softening it slightly and changing the colour so it looks almost cooked.

If you are eating it as ceviche then you can skip this step but once the resting is done at this point if you want to cook it you can pop it in the microwave for 3.5 minutes or just give it a flash fry in a pan. You don't want to overdo it as it will then break up too much.

Otherwise once rested, chop the avocado and mango into pieces about the same size as the salmon and mix these through.

Season with a bit of salt and pepper to taste, then load into crispy taco shells with some crunchy lettuce. Delicious and healthy.