Recipe of the Month: crispy salmon tacos

December 29 2021
Recipe of the Month: crispy salmon tacos

With Ann Murray

THIS month’s recipe is a favourite of mine for this time of year, when the weather is grey and stormy. It’s quick - ready in about 20 mins - colourful and healthy.

I love all the rich Christmas food, but by now I’m looking forward to something to cleanse my palate and be less calorific. This salmon dish ticks all of those boxes.

I find that a lot of people shy away from cooking fish, either because they don’t know how to cook it, particularly for how long, or they’ve had it done badly.

So I’ve made sure that, in my recipe, I’ve given you all the tips to create a beautiful piece of salmon with crispy skin, soft flesh and a tasty, vibrant salad filling, all served in a taco.

Just the thing to excite your taste buds whether it’s raining, snowing, or blowing a gale - to be honest it could be doing any of these in January!

Crispy Salmon Tacos

Serves 2


  • Salmon fillets – 2, 150g each.

  • Multi coloured cherry tomatoes – 160g, halved

  • Avocado – 1/2, halved, stoned and flesh chopped

  • Spring onions – 3, roots removed and bottom centimetre

  • Mango – 1, peeled, stoned and sliced.

  • Dried chilli flakes or a little chopped fresh red chilli (optional)

  • Cajun seasoning - 2 tsps.

  • Sunflower oil for frying – 1 tbsp

  • Lime – 1

  • Tacos – 4 small ones

  • Mango chutney mixed with Greek yogurt, optional


Here’s what you do:

  1. Take the fish out of the fridge about 15 mins before you want to cook it. A cold salmon fillet and a searing hot pan don’t work well!

  2. Peel the mango using a veg peeler. Cut a small slice from the top and the bottom and stand it on one end.

  3. Slice down either side of the large stone in the centre of the mango to make 2 “cheeks.” Cut each cheek into neat slices. (Look at You Tube to see how to do this neatly. The All Recipes video is very clear how to do this) Sprinkle the mango with lime juice.

  4. Pat dry the flesh of the salmon a piece of kitchen paper. Sprinkle generously with the Cajun seasoning and pat down firmly.

  5. Heat a medium sized frying pan until it’s very hot, then add a thin layer of oil.

  6. Once the oil is very hot (shimmering) add the salmon fillets, skin side down. Don’t be tempted to move it about or prod it.

  1. Watch it carefully. You will see that the colour changes from dark pink to a lighter shade of pink, starting from the flesh at the bottom, which is nearest to the heat of the pan. This should take about three minutes, depending on the thickness of the salmon.

  2. Once the colour has changed three quarters of the way up, gently flip it over.

  3. Add the prepped mango and veg and chillies, if using, to the pan.

  4. Sprinkle the tacos with water and put under a hot grill to warm.

  5. Meanwhile, cook the fish for a further minute or two, until you can see the colour change all the way up.

  6. Remove from the pan and quickly cut the salmon into strips. Mix in with the mixture in the pan. Add a good squeeze of lime juice.

  7. Put a taco on each plate and divide the mixture between the 4 plates. Place a small section of the lime on each plate

  8. If liked, serve with mango chutney mixed with Greek yogurt.