Cajun salmon tacos with pineapple salsa
4 serves
20 m prep
20 m cook
Ingredients
300g skinless salmon portions
1 tablespoon Cajun spice blend
420g can no added salt pinto beans or red kidney beans
2 tablespoons tomato salsa
312g packet (12) white corn tortillas, warmed
100g reduced fat feta cheese, crumbled
Lime wedges, to serve
Pineapple salsa
1 cup (150g) finely chopped fresh pineapple
1 red capsicum, finely chopped
1 small red onion, finely chopped
½ cup coarsely chopped fresh coriander, plus extra leaves to serve
Method
To make pineapple salsa, combine all salsa ingredients in a small bowl. Cover and set aside.
Dust salmon all over with spice mix. Heat a lightly oiled, non-stick frying pan over a medium heat. Add salmon. Cook for 2-3 minutes on each side, until evenly browned and cooked through. Transfer to a plate.
Using 2 forks, break salmon into flakes.
Meanwhile, stir beans and salsa in a small saucepan over medium heat until hot. Remove from heat. Coarsely mash with a fork.
Spread warm tortillas with mashed beans, top with flaked salmon, pineapple salsa and extra coriander leaves. Sprinkle with feta. Squeeze over lime and fold in half to serve.
Tips
Check the labels on the spice blend and choose the brand lowest in sodium. Replace Cajun blend with Mexican chilli spice blend, if preferred.
Pinto beans can be replaced with no added salt canned red kidney beans, if preferred.
Refer to packet for tortilla heating instructions.
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Last updated22 December 2023