So I'm gonna do a kind of made-up dish that I've been fantasising about. Beautiful salmon tacos.
It starts with the salmon. Give it a nice little season up with salt and pepper. So this is a cajun
rub i'm gonna sprinkle this on the salmon and be very very generous. So let that just sit and
kind of take in that flavour. Let me just wash my hands. Salsa. Cherry tomatoes, half it and quarter it.
A good salsa in your life and a little bit of just focus and attention, it's super easy.
Then I'll go in with spring onions and then here just take four or three little bits of basil, right
and look here, purple bezel and then look where it's gone into flour i'll take that
and these are amazing in a salsa, and then avocado. My family love these avocado. Can discolor so a
good little trick is to get some acid- lemon, lime and then I can just squeeze a little bit of juice
on this and it kind of seasons the avocado in a lovely way, but also protects it.
Little, delicate thin slices. I will add a little chilli. I like the freshness that chilli gives you.
Then fruit, I'm using a mango, I only need half. Take this mango into about four and then it's really
easy to get my knife under the skin. It's so colourful even the bees are floating around.
All I'm gonna give it is a nice seasoning of salt and then a good squeeze of lime juice.
What I'm gonna do is put my salmon on and get these going. By going skin side down it's kind
of protecting the fish, it's gonna go crispy. Next up the flatbreads. It's super super simple so you
want four heap tablespoons of self-raising flour and then four tablespoons of water. Go
in and that should make you perfect tacos. I want a little bit of salt in there just for seasoning
and a little kiss of oil, super simple. Move it around, as the bowl starts to be cleaned
we can get it out. Once you've given it a nice little knead up, just divide that into four. Take
one of those balls and we'll just dust away and roll these out thin. They take no time at all.
So if I look at the salmon, it's probably ready for a turn now. The skin is looking amazing, wow.
Grab like any plate dish saucer little bowl and you can cut around it.
Okay, so let's have a look at what we got here. Salmon is doing very, very well.
Just grab one side and pull that skin off. So I'll lay that onto the bars and that will render out
and then put this salmon back on that peeled side. Can you see that skin sizzling.
But what's really interesting it's still malleable and still sort of quite soft, but the minute
it starts to cool down it goes crispy. Look at that, beautiful and I can tell that the salmon
is cooked gorgeously. If i just apply a little bit of pressure it just flakes beautifully,
look at that. Let's get these tortillas cooking look as the heat makes them puff up.
A little bit of colour on one side and hardly any colour on the other side.
So easy to make. Let's make a lovely couple of tacos. A tiny bit of yogurt
then I'm going to take our salmon and I just want to kind of flake it. Then salsa,
look at that, fresh flavours. That ain't boring and the little bit of juice is so good
and then you've got those crispy bits of salmon skin and I just like to smash it up to give you
that crunch. A few bits of basil and there you go. The only thing I might do is take a little bit
of chilli oil. So let's have a try. A little taco of juicy goodness...
oh wow. There is a dance going on in my mouth.
Wow.
you