Ingredients
- 2 bulbs baby fennel, thinly sliced on a mandolin
- 4 sprigs fresh coriander, chopped, plus extra to serve
- 1 table spoon lime juice
- 800g whole skinless salmon fillet
- 1/2 table spoon each smoked paprika, chipotle chilli powder, dried oregano, ground coriander & salt
- 1 tbs olive oil
- 8 tortillas, warmed, to serve
- 2 green chillies, thinly sliced, to serve
- 2 limes, to serve
- Sea salt & black pepper
- 2 avocados, mashed
- 1 tbs chopped white onion
- 4 sprigs coriander, chopped
- 1 tbs lime juice
- 1/2 table spoon salt
Guacamole
Serves: 4
Prep: 20 mins
Cooking: 12 mins
Method
Slaw
Preheat oven to 200°C Fan Assist and line a baking tray with baking paper.
To make the slaw, place fennel, coriander and lime juice in a large bowl.
Season with salt and pepper and toss to combine.
Set aside.
Place all the spices in a large bowl.
Add olive oil and mix to combine.
Add salmon and toss to coat with spice mix.
Transfer to baking tray and roast for 12 minutes, until the salmon is just cooked in the centre.
Guacamole
Place all ingredients in a large bowl and mix well to combine.
To Serve
Spoon some guacamole onto each tortilla, followed by some slaw.
Flake the salmon apart and arrange over the slaw.
Top with extra coriander, green chillies and a squeeze of fresh lime juice.
Recipe presented by Falcon.
