Salmon tacos
DIRECTIONS - Rub the salmon flesh (but not the skin) with the five spice, a drizzle of oil and a good pinch of Himalaya salt and black pepper.
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Cooking tools:
- Nonstick skillet
- Stove
- Spatula
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Spoon
- Plate
Ingredients
- 4 x 125 g salmon fillets, skin on
- 2-3 tsp five spice powder
- 2 teaspoons Himalaya Salt
- Olive oil, as needed
- ½ a bunch of fresh coriander
- ½ a bunch of fresh mint
- 150 g plain fat-free yoghurt
- 1 cucumber, sliced into ribbons
- 2 shallots, sliced thin
- 1 fresh red chili, sliced thin
- 1 tablespoon white vinegar
- 1 pinch of sugar
- 4 hard corn tortillas
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