Cajun salmon tacos with pineapple salsa (for two)
These vibrant and flavourful tacos combine spiced, pan-seared salmon with a refreshing pineapple salsa and a squeeze of lime – delicious!
2 serves
20 m prep
20 m cook
Ingredients
150g skinless salmon portions
2 teaspoons Cajun spice blend
2/3 cup drained, canned no-added salt pinto beans or red kidney beans
1 tablespoon tomato salsa
6 white corn tortillas
50g reduced fat feta cheese, crumbled
Lime wedges, to serve
Pineapple salsa
½ cup (75g) finely chopped fresh pineapple
½ red capsicum, finely chopped
½ small red onion, finely chopped
¼ cup coarsely chopped fresh coriander, plus extra leaves to serve
Method
To make pineapple salsa, combine all salsa ingredients in a small bowl. Cover and set aside.
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 lightly charred and cooked through. Transfer to a plate.
Using 2 forks, break salmon into flakes.
Meanwhile, stir beans and salsa in a small saucepan over medium heat until hot. Remove from heat. Coarsely mash with a fork.
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.
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Last updated09 October 2024