Tandoori roast salmon tacos

Pile tandoori salmon on a taco with chutney, yoghurt and cooked slaw.

Tandoori roast salmon tacos. Credit: Everyday Gourmet with Justine Schofield

• serves

  4

• prep

  30 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

Marinade

• 2 garlic cloves, grated
• 20 g root ginger, peeled weight, grated
• 3 tbsp lemon juice
• 1½ tsp ground cumin
• 2 tbsp gram (chickpea) flour
• 1¼ tsp chilli powder
• ¾ tsp carom (ajwain) seeds
• 2 tsp dried fenugreek leaves, crushed in your fingers
• 1 tbsp vegetable oil, plus more for the tray
• Salt and freshly ground black pepper

Fish tacos

• 175 g Greek yoghurt
• 4 thick salmon fillets, skinless
• 8 small corn or 4 large flour tortillas
• 8 tbsp coriander chutney
• 1 small avocado, finely sliced

Warm cabbage slaw

• 1 tbsp vegetable oil
• ⅔ tsp brown mustard seeds
• ⅔ tsp nigella seeds
• 160 g red cabbage, shredded
• 80 g carrots, finely sliced into long shreds
• 1 small red onion, finely sliced

Instructions

1. Preheat the oven to 220°C (425°F). Mix all the ingredients for the marinade, adding 5 tbsp of the yoghurt you have ready for the tacos, and season well. Add the fish, turn to coat and, if you have time, cover and leave to marinate for up to 30 minutes in the fridge.
2. To make the slaw, heat the oil in a large, non-stick frying pan. Add the seeds and, once they have popped, add the vegetables and season with salt and pepper. Cook over a high heat for three to four minutes, stirring once or twice; take off the heat.
3. Place the fish on an oiled baking tray and cook in the oven for eight minutes, or until it starts to separate into flakes when prodded and has charred on the surface. At the same time, wrap the tortillas in foil and place on the bottom of the oven as your fish cooks.
4. Bring all the ingredients separately to the table for everyone to help themselves. To assemble this in a tortilla, I spread a generous amount of the chutney over the tortilla, then top with the avocado, the slaw and then the fish, with a big dollop of yoghurt next to it. Fold and eat.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.