Salmon Trout Tacos with Mango Salsa
40 min
Under an hour
Sezamo
O explozie de prospețime și arome exotice! Aceste tacos combină perfect gustul delicat al păstrăvului somonat afumat cu o salsa vibrantă de mango și ananas, totul completat de un dressing fin cu miere și limetă. O alegere ideală pentru un prânz sănătos sau o cină rapidă cu influențe mexicane.
Preparation method
Ingredients overview
- 12 pcs of corn tortillas
- 1 pc of iceberg lettuce
- 200 g of smoked salmon trout
- 280 g of fresh pineapple
- 1 pc of fresh mango
- 1 pc of red onion
- 1 handful of fresh coriander
- 1 pc of jalapeño pepper
- 2 cm of fresh ginger
- 1 pc of lime
- 2 pinches of iodized table salt
- 100 g of fermented cream
- 1 tablespoon of honey
Preparing the Salsa and Dressing
Clean the pineapple, remove the hard core, and cut it into small pieces. Halve the mango, remove the pit, peel it, and cut it into cubes. Peel the red onion and cut it into thin strips. Chop the coriander leaves. Deseed the jalapeño pepper and finely chop it. Peel the ginger and grate it finely. Wash the lime, grate the zest (keep it for the dressing), and squeeze the juice. Mix all prepared ingredients and season with 2 tablespoons of lime juice and a pinch of salt.
For the dressing, mix the fermented cream with honey, lime zest, and 2 teaspoons of lime juice. Season with a second pinch of salt.
Assembling the Tacos
Cut the iceberg lettuce into thin strips. Heat the tortillas in a pan on both sides and immediately shape them into a U. Arrange the tortillas side by side and fill them with a layer of iceberg lettuce, fruit salsa, and strips of smoked salmon trout. Finally, drizzle the tacos with the prepared dressing.
Chef's tip
For extra texture, you can also add some black sesame seeds on top.
Ingredients
Nutritional values
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