Make taco night even more fun this summer with a "torch your own salmon" taco party, starring a quirky combination of East meets South-of-the-border flavours. All you need is a brûlée torch, a few corn tortillas and this wonderfully simple mango salsa to serve. It's simple, fast food that’s fun and tastes great.
- 1 ripe mango, flesh only diced finely
- 2 small tomatoes, diced finely
- ¼ avocado, peeled and diced
- 2 tbsp finely diced white onion
- 1 tbsp finely diced coriander stalks
- 1 tbsp sriracha or sweet chilli sauce
- juice of ½ lime
- 20 thin slices sashimi-grade salmon
- 10 mini soft corn tortillas
- coriander leaves
- tabasco sauce
- extra lime wedges
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Combine diced mango, tomatoes, avocado, onion and diced coriander stalks in a bowl. Add sriracha and lime juice and mix well. Arrange salmon sashimi slices and lime wedges on another plate.
Serve soft tortilla rounds with a spoonful of mango salsa. Top with a coriander leaf and a salmon sashimi slice. Using a kitchen blowtorch, sear the fish until lightly charred. Drizzle with a dash of tabasco and serve with extra lime wedges on the side.