Akaroa Salmon Tacos

Chef Tony Smith developed this delicious recipe for the barbecue; with simple preparations, making it easy to put together allowing you to enjoy the summer evening with family and friends. A nice way to serve these is self-help style; line up the prepared fillings or toppings and let everyone have fun putting together their own taco! Allow around 150g Akaroa King Salmon per person.

Although the recipe includes the traditional flavours associated with soft taco wraps, you can add your version of what you put in them. The ingredients amounts are a guide only.

Ingredients

A packet or more of smaller tortilla wraps, at least two each

1 fresh lime

2 radishes (sliced and cut into thin strips)

1 tomato (seeds removed and diced)

½ a small red onion (finely sliced)

2 avocado cut into halves and then each ½ into 4 slices

2 cups sliced lettuce

1 chilli finely sliced

A little olive oil

60mls mayonnaise (good quality shop bought is fine)

A handful of fresh coriander (chopped)

Salt and black pepper to season

Method

Assemble all the ingredients into small containers so that the tacos can be quickly assembled.

Cut the salmon into cigar-sized pieces. Heat your barbecue. Season and cook the fillets on the flat plate of the barbecue.

They will only take a minute at most, keep warm.

Then with a pair of tongs place the tortillas onto the open barbecue bars, turn them over, take care not to overcook as you don’t want them to be crusty. Make up the tortillas and serve on a large rustic dish, or invite all to make their own.

Probably the best order of ingredients is: a little lettuce, slices of avocado, optional sliced chilli, salmon, tomatoes, mayonnaise, radish and coriander, garnish with extra herbs and lime or lemon slices. However anything goes here, mint, cucumber, chipotles, rocket, it’s about freshness, taste and texture. Enjoy!