Chilli-lime Wild Alaska Canned Salmon Tacos with Mango-avocado Salsa

Perfect for a light main meal, these Chilli-lime Wild Alaska Canned Salmon Tacos are both nutritious and flavoursome. Simply coat the salmon chunks in lime juice, zest and chilli. Carefully combine all the ingredients to make the mango-avocado salsa. Finally, assemble the tacos by dividing the salmon between each shell, top with salsa and sour cream. Delicious!

Makes 6 tacos

1 x 416g or 2 x 213g cans red or pink wild Alaska salmon
juice and zest of 1 lime,
½ red chilli, deseeded and finely chopped
salt and black pepper
6 taco shells
sour cream, to serve

Mango-avocado salsa:
1 mango, peeled and cubed
1 avocado, peeled and cubed
juice and zest of 1 lime
½ red onion, finely chopped
½ red chilli, deseeded and finely chopped
1 handful coriander, roughly chopped
1 tbsp olive oil

  1. • Drain the wild Alaska canned salmon and discard the liquid. Remove any skin and bones, if wished, then break the salmon into large chunks
  2. • Gently coat the wild Alaska salmon chunks in lime juice, zest, chilli, and season with salt and pepper
  3. • Carefully combine all of the salsa ingredients and season to taste with salt and pepper
  4. • To assemble the tacos, simply divide the salmon between each shell, top with salsa, and serve with sour cream