Double Mumbai Spiced Salmon & Salad Tacos
with Garlic Yoghurt
Bites of seasoned Mumbai salmon are filling up these tacos to ensure taco night is as easy to cook as it is to eat. Add a simple but unbeatable salad and some garlic yoghurt and you’re good to go. It’s scrumptious!
We’ve replaced the cucumber in this recipe with tomato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
½
brown onion
1
tomato
1 clove
garlic
2 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 sachet
Mumbai spice blend
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
mixed salad leaves
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
Not included in your delivery
olive oil
Nutritional Values
Utensils
Cooking Steps
• Thinly slice red onion (see ingredients). • In a small bowl, combine the vinegar and a good pinch of sugar and salt. • Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.
• Meanwhile, thinly slice cucumber into sticks. Finely chop garlic. Pat salmon dry with paper towel. • In a medium bowl, combine Mumbai spice blend, a pinch of salt and a drizzle of olive oil. Add salmon fillet and gently toss to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook salmon, skin-side down first, until just cooked through, until just cooked through, 2-4 minutes each side. Transfer to a plate. • Flake salmon into bite-sized chunks
TIP: The salmon will char a little in the pan, don't worry, this adds to the traditional flavour! TIP: Cook salmon in batches if your pan is getting crowded.
• While salmon is cooking, in a small heatproof bowl, combine garlic and a drizzle of olive oil. Microwave in 10 second bursts, until fragrant, 1 minute. • Add Greek-style yoghurt to garlic oil, stirring to combine. Season to taste.
• Drain pickled onion, reserving some pickling liquid. • To a medium bowl, add cucumber, mixed salad leaves, a splash of pickling liquid and a drizzle of olive oil. • Toss to coat and season to taste.
• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • Build tacos by filling with salad and Mumbai spiced salmon. Drizzle over garlic yoghurt. Top with pickled onion. Enjoy!