Gin and tonic salmon tacos recipe
The fresh flavours of a G&T work brilliantly in this Mexican-inspired sharing dinner, which is surprisingly quick and easy to prepare
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Spatula
- Tongs
- Measuring spoon
- Measuring cup
- Zip-top bag
- Paper towel
- Plate
- Serving platter
- Citrus press
- Stove
Ingredients
- 4 skinless salmon fillets
- 1 tbsp rapeseed oil
- 1 tbsp gin
- 8-12 taco shells or soft corn tortillas/flour tortillas
- 200g natural yogurt
- 1 garlic clove, crushed
- ½ x 31g pack coriander, roughly chopped
- 6 tbsp gin
- 1 red chilli, seeds removed if you don’t like it hot, sliced
- 2 spring onions, roughly chopped
- a pinch of paprika
- zest of 2 limes, the limes then halved and reserved for griddling
- 1 avocado, stoned, peeled and diced
- 1 under-ripe mango, stoned, peeled and diced
- 2 spring onions, finely chopped
- 2 large tomatoes, deseeded and finely chopped
- juice of ½ a lime
- 2 tbsp tonic water
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