These gluten-free salmon tacos are accompanied with a jalapeno coleslaw. They taste delicious and are ready in just 15 minutes. It’s the perfect gluten-free recipe for those nights when you don’t really feel like cooking.
Prep Time 5 minutes
Cooking Time 10 minutes
125g hot-smoked salmon, flaked
10 corn tortillas
4 tablespoons whole-egg mayonnaise
6-12 Sandhurst jalapeno slices
1 tablespoon of brine from jalapeno slices
1 tablespoon lime juice
200g pre-packed supermarket coleslaw mix
2 Roma tomatoes
½ red onion, finely diced
½ lime, juiced
Handful coriander, chopped
1. Place slaw ingredients in a medium bowl. Stir to combine. Set aside.
2. Place salsa ingredients in a small bowl. Stir to combine. Set aside.
3. Prepare tortillas according to packet directions.
4. To serve tacos place salmon in tortilla with a generous scoop of jalapeno slaw and salsa.
Photography: Brandee Meier