Cajun salmon tacos with pineapple salsa
4 serves
20 m
20 m
Ingredients
- 300 g skinless salmon portions
- 420 g can no added salt pinto beans or red kidney beans
- 312 g packet (12) white corn tortillas, warmed
- 1 tablespoon Cajun spice blend
- 2 tablespoons tomato salsa
- 100 g reduced fat feta cheese, crumbled
- Lime wedges, to serve
Pineapple salsa
- 1 cup (150 g) finely chopped fresh pineapple
- 1 small red onion, finely chopped
- 1 red capsicum, finely chopped
- ½ cup coarsely chopped fresh coriander, plus extra leaves to serve
Method
Step 1
To make pineapple salsa, combine all salsa ingredients in a small bowl. Cover and set aside.
Step 2
Dust salmon all over with spice mix. Heat a lightly oiled, non-stick frying pan over a medium heat. Add salmon. Cook for 2-3 minutes on each side, until evenly browned and cooked through. Transfer to a plate.
Step 3
Using 2 forks, break salmon into flakes.
Step 4
Meanwhile, stir beans and salsa in a small saucepan over medium heat until hot. Remove from heat. Coarsely mash with a fork.
Step 5
Spread warm tortillas with mashed beans, top with flaked salmon, pineapple salsa and extra coriander leaves. Sprinkle with feta. Squeeze over lime and fold in half to serve.
Tips
- Check the labels on the spice blend and choose the brand lowest in sodium. Replace Cajun blend with Mexican chilli spice blend, if preferred.
- Pinto beans can be replaced with no added salt canned red kidney beans, if preferred.
- Refer to packet for tortilla heating instructions.
