Tandoori Salmon Tacos
These tandoori salmon tacos are perfect fusion food! Deliciously spiced tandoori salmon kebabs served in gluten free tacos with a lime salsa. Serves 2 people.
Servings: 2
Ingredients
- 2 skinless salmon fillets
- Gluten free wraps
For the marinade:
- 1 tbsp yoghurt
- 1 tbsp lime juice
- 1 tsp chilli powder
- 1 tsp dried coriander
- 1/4 tsp garam masala
- 1/4 tsp turmeric
- 1/4 tsp cumin
- Salt and pepper
For the salsa:
- Large handful cherry tomatoes
- 1 small red onion
- Juice of 1 lime
Instructions
- Remove the skin from the salmon fillets and cut into large chunks. Preheat the oven to 200C / Fan 180C / Gas Mark 6.
- Mix all the marinade ingredients together in a large bowl. Add the salmon chunks and mix well until coated. Thread the pieces onto a skewer and then bake for 15 minutes.
- Meanwhile prepare the salsa. Chop the tomatoes into 4 and then add to a bowl with the finely diced red onion and lime juice, mixing well.
- When the salmon is cooked remove from the oven and remove from the skewers. Serve in the gluten free wraps with salsa and fresh salad leaves.
Notes
I always use the Old El Paso corn tortilla wraps as they're perfect taco size, accidentally gluten free and taste amazing!
Nutrition
Serving: 1g | Calories: 618kcal | Carbohydrates: 27g | Protein: 55g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 22g | Cholesterol: 143mg | Sodium: 505mg | Fiber: 3g | Sugar: 3g
