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<\/p>\nThe weather is pretty scorching and it\u2019s getting a little too hot for a traditional Sunday roast, so why not try Jamie Oliver\u2019s tasty Crispy salmon tacos this weekend?<\/p>\n
It\u2019s the perfect easy – yet nutritious – dinner for those lovely evenings sitting outside with a glass of Pimm’s in hand.<\/p>\n
This recipe takes just 20 minutes to make, meaning budding chefs won\u2019t be holed up in the kitchen all afternoon and can enjoy the sunshine.<\/p>\n
It feeds two people and is \u201cnot too tricky\u201d, so even kitchen newbies can have a go. For those hosting guests this weekend – as this is a real crowd-pleaser – just amend the quantities to make more.<\/p>\n
Jamie\u2019s yummy dish requires a frying pan but he also shared how to make his tacos in an air fryer.<\/p>\n
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The chef said: \u201cQuick, healthy and colourful \u2013 this super-speedy dish is sunshine on a plate.\u00a0<\/p>\n
\u201cThe fresh rainbow salsa paired with crispy salmon skin is a total joy. With juicy tomatoes, soft mango, creamy avocado, and zingy lime \u2013 you can\u2019t go wrong.\u201d<\/p>\n
There are only eight ingredients involved in this delish summer dish, so cooks won\u2019t have to break the bank.<\/p>\n
Don’t miss… <\/strong> Ingredients<\/strong><\/p>\n 160 g ripe mixed-colour cherry tomatoes<\/p>\n One\u00a0 small ripe mango<\/p>\n Half a small ripe avocado<\/p>\n Two spring onions<\/p>\n Two 130 g salmon fillets, skin on, scaled, pin-boned, from sustainable sources<\/p>\n Two heaped teaspoons Cajun seasoning<\/p>\n Four small tortillas<\/p>\n Two limes<\/p>\n We use your sign-up to provide content in ways you’ve consented to and to improve our understanding of you. This may include adverts from us and 3rd parties based on our understanding. You can unsubscribe at any time. More info<\/p>\n Method<\/strong><\/p>\n 1. Chop the cherry tomatoes into quarters. Destone, peel and roughly chop the mango. Scoop out the avocado and cut into fine slices. Trim and finely slice the spring onions.<\/p>\n 2. Carefully cut the skin off the salmon and place it in a non-stick frying pan on a medium-high heat. You want it to crisp up on both sides.<\/p>\n 3. Pat the Cajun seasoning all over the salmon fillets, before frying for five minutes. Make sure to turn them to get them golden on each side. Once the skin is crispy, move it to sit on top of the salmon.<\/p>\n 4. For 15 seconds only and using tongs, toast the tortillas directly over the flame of your gas hob for 15 seconds. Alternatively, use a hot pan.<\/p>\n 5.\u00a0 Add the mango, avocado and spring onions over the tortillas. Flake over the salmon and finally the crispy skin, making sure to crack it up first.<\/p>\n 6. Combine the tomatoes and the juice of one lime in the residual heat of the pan for 30 seconds. Spoon this over the tortillas. Grab some lime wedges to squeeze over and enjoy.<\/p>\n
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