Chipotle Salmon Skewered Tacos with Pico De Gallo & Guacamole

Hello lovelies here is another delicious recipe to spice up your week!

Tassels Chipotle Salmon Skewered Tacos with Pico De Gallo & Guacamole

Serves: 4

• 460g TASSAL 4 pack Salmon Fillets Skin-off, cut into 3cm dice

• 35g packet Mexican Chipotle or Taco Seasoning

• 1 tbsp olive oil Pico De Gallo:

• 2 tomatoes, finely diced

• ¼ red onion, finely diced

• 1 tbsp chopped fresh coriander

• ½ - 1 mild green chilli, seeded and finely chopped

• squeeze lime

• 1 tsp olive oil To Serve:

• 8 x mini flour tortillas

• ½ cup chipotle aioli

• guacamole made from 1 avocado

• 1 long green chilli, sliced

• coriander leaves

• 1 lime, cut into wedges

Method:

1. Prepare Pico de Gallo; combine ingredients in a bowl. Cover and chill until required.

2. Shake Mexican Seasoning and fish together in a snap lock bag. Thread approximately 4 portions of Tassal Salmon onto 8 metal skewers. Heat oil in a non-stick frying pan or BBQ grill over medium-high heat. Cook salmon skewers for a minute or 2 each side turning frequently until cooked. Transfer to a serving plate.

3. To serve; heat tortillas on a hot grill for 10-15 seconds each side. Top each taco with a smearing of chipotle aioli. Top each with a salmon skewer, a spoonful of Pico de Gallo, a dollop of guacamole, sliced chilli, coriander and a squeeze of lime. Fold in half and serve immediately.