| | Salmon tacos with papaya salsa
Salmon tacos with papaya salsa
Salmon tacos with papaya salsa 4.3-5 9
  • Calories: 1998 kj
  • Fat: 21g
  • Carbohydrates: 10g

How to Make:

  1. Place the salmon in a bowl. Sprinkle with chilli powder and cumin. Season well. Toss to coat.
  2. For the papaya salsa, combine all the ingredients in a bowl. Season. Set aside to develop the flavours.
  3. Heat the oil in a large non-stick frying pan over medium heat. Add salmon and capsicum. Cook, stirring capsicum occasionally, and turning salmon once, for 6 minutes or until salmon is almost cooked through.
  4. Meanwhile, place yoghurt in a small bowl. Swirl through chilli sauce.
  5. Flake the salmon into pieces. Top tortillas with capsicum, salmon and salsa. Dollop with chilli yoghurt, sprinkle with coriander and serve with lime wedges
Time for preparing:
10 min.


  • 2 (160g each) skinless salmon fillets
  • 1 1/2 teaspoon Mexican chilli powder
  • 1 teaspoon ground cumin
  • 1 teaspoon olive oil
  • 2 red capsicums, deseeded, thinly sliced
  • 60g (1/4 cup) no-fat Greek-style yoghurt
  • 1/2 teaspoon sriracha chilli sauce
  • 8 white corn tortillas, warmed
  • Fresh coriander leaves, to serve
  • Lime wedges, to serve
  • Papaya salsa
  • 300g papaya, peeled, cut into 1cm pieces
  • 1/2 small avocado, cut into 1cm pieces
  • 1/2 cup chopped fresh coriander leaves
  • 1 large lime, rind finely grated, juiced
  • 2 green shallots, finely chopped
  • 1 long fresh green chilli, deseeded, finely chopped