Mix & match seafood tacos recipe | Good Food

Ingredients

• 8 crispy corn taco shells
• 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
• 1 avocado stoned, peeled and cubed
• nori seaweed sliced, to serve
• 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