Ingredients
8 crispy corn taco shells
For the salmon
2 sushi-grade skinless salmon fillets (about 250g), cut into 1cm cubes (ask your fishmonger)
2 tbsp soy sauce
2 tbsp Yuzu juice or lime juice
1 tsp sesame oil
3 leaves of romain or cos lettuce, chopped finely julienne style
nori seaweed, sliced, to serve
For the prawns
1 tsp olive oil
1 crushed garlic
1 tsp crushed ginger
3 spring onions, sliced, plus extra to serve
1⁄2 tsp finely chopped red chilli
250g raw king prawns, roughly chopped
1 lime, zested and juiced, plus wedges to serve
1⁄2 small bunch coriander, leaves picked
Method
STEP 1
For the salmon, combine all the ingredients, except the lettuce and seaweed, in a bowl and mix well. Cover and leave to marinate in the fridge while you prepare the other ingredients.
STEP 2
For the prawns, heat the olive oil in a pan over a high heat. Add the garlic, ginger, spring onions and chilli, stirring into the oil for 20 secs. Add the prawns and stir constantly until cooked through and pink. Remove from the heat and stir through the lime zest and juice.
STEP 3
Warm the taco shells following pack instructions. Fill the salmon tacos 1/3 with the lettuce and then top with the salmon. Fill the prawn tacos with prawns. Top the salmon tacos with the seaweed and the prawn tacos with coriander and extra spring onions. Squeeze over lime wedges to serve.
