Salmon Tacos

Name: Salmon Tacos
Yield: 2
Cuisine: Oats

Let’s scale it up with Salmon Tacos, topped with homemade green salsa & avocado – live every day like it’s Taco Tuesday (even on a Wednesday!).

Cooking Time 20 minutes

Skill Level Medium

Serves 2

Preparation Time 20 minutes

THE TACO SHELLS

Water to soak

1 egg

Pinch of salt

THE SALMON

2 pieces salmon

Juice of 1 lime

Tajin chilli powder

THE GREEN SALSA

30g coriander

1 small garlic clove

Salt

Juice of 1/2 lime

1-2 tbsp vinegar

4-5 tbsp olive oil

TO ASSEMBLE

1/2 avocado per person

The cooked salmon

Your green salsa

Vadasz hot & sweet jalapeño relish

Lime juice

1 tbsp borlotti beans per taco

Jumbo Scottish Oats

First, make your taco shells. Add your Mornflake Jumbo Scottish Oats to a bowl or blender, then cover with warm water and leave to soak for at least 5 minutes.
Once they’ve soaked, drain the water off your oats. Then add a pinch of salt and an egg to your blender and blend until smooth.
Heat some oil in a frying pan on medium heat, then pour your batter into the pan to make a taco-sized pancake.
Leave to fry for around one minute, then use a spatula to flip the taco shell, cooking for another 30-60 seconds.
Remove from the heat & set aside – repeat with the rest of the batter.
Now, marinade your salmon. De-skin if not done already, then coat it in lime juice, and sprinkle your tajin over the whole fillet. Set aside whilst you prepare the rest.
Add your garlic and a pinch of salt to a pestle and mortar, mashing until you have a paste.
Pick your coriander leaves off the stalk, adding to your pestle and mortar. Mash until your coriander has also formed into a paste.
Add your vinegar and lime juice, mixing well. Then add your oil tbsp by tbsp, mixing in between each addition. Set this aside.
When ready for your tacos, cook your salmon how you like – we grill ours on either side for 3-4 minutes.
Heat your taco shells in the microwave, then slice your avocado ready to serve.
To assemble the tacos, add a tbsp of borlotti beans to the taco shell, then topping with 1/3 of your salmon, a few slices of avocado, then your green salsa, relish & lime juice. Serve each person 3-4 tacos.

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