These tasty tacos are a fun idea for informal party food, or a tasty mid-week supper and they perfectly show the versatility of our Kiln Roast Smoked salmon. Bringing a flavour of tropical summers to our cold winter months, this easy recipe will be ready in under 20 minutes.
- 1 pack of RR. Spink & Sons Kiln Roast Salmon
- 1 packet of corn meal soft tacos
- 1 ripe mango
- 2 tblsp frozen sweetcorn
- 1 lime
- 1 small jar of pickled malagueta chillies
- 2 tblsp sour cream
- small bunch of coriander
“I love the lively flavours in South American and Mexican food, and this taco dish combines the zingy tastes of chillies, coriander and lime, sweet mango with the flavoursome kiln roast smoked salmon” – Scott Fraser, RR. Spink & Sons Chef
Peel the mango with a sharp knife. Slice the flesh from each side of the mango, leaving a 2cm section in the middle where the stone is. Cut each half into 1cm pieces and place into a mixing bowl (be sure to shave off the rest of the mango flesh to snack on!)
Over a medium heat, roast the sweetcorn in a dry pan until it starts to brown.
Add this to the bowl with the mango. Grate in the zest from the lime and half its juice. Add 1 tbsp of chopped coriander.
To make the malagueta sauce, drain half of the malagueta peppers and place them into a small blender. Add the sour cream and blend for 1 minute or until it’s reached a smooth consistency.
To assemble the tacos, place a spoonful of salsa onto a warmed taco, top with some kiln roast salmon and drizzle with the malgueta sauce and finish with some chopped coriander.