What You'll Need
4 salmon fillets
• 1/2 lime
• 2 tsp butter / old butter wrappers
• 2 tsp cumin
• 1 tbsp smoked paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp brown sugar
• Sweetcorn – frozen, tinned or fresh
• Cherry tomatoes
• 1/2 red, green & yellow pepper diced
• Purple cabbage
• Spring onions
• 1/2 Mango diced
• 1 avocado ( mashed or cubed )
• Sour cream
• 250g flour ( 150g white and 100g wholewheat )
• 3 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp baking powder ( optional)
• 150mls warm water
How to Do It
- 1Combine the flour, oil and salt in a bowl. Create a welling the centre.
- 2Mix the oil and water - stream them into flour mixture.
Stir until if forms a stiff dough.
- 3Turn it out onto a little flour and knead for about 2 mins.
Rest for 20mins.
- 1Skin the fillets of salmon, cut into chunks. Squeeze the lime juice over the salmon first then sprinkle with the cajun spices.
- 2Put in on oven tray and cover the old butter papers.
Bake for 15mins.
- 3Prepare the salad bar toppings - top and tail the spring onion, quarter the cherry tomatoes, shred the cabbage, dice the peppers and mango.
- 4Dry fry the tortillas. Cook for 1 minute on each side.
- 5To Serve: remove the salmon from the oven. Spread the tortilla with avocado and sour cream. Pop on some salmon cubes and then top with your choice from the salad bar.
Mash the avocado and sour cream and spread over the wrap.
These cajun salmon tacos are so trendy right now. The older children in the family see so much on social media and influences like Mexican food, for trucks and street food are all very cool right now.
They are also very nutritious. – the tortillas wraps / tacos have that extra wholewheat in them for fibre and are not processed so they have NO SUGAR – unlike not of the shop bought brands.
Salmon also has lots of good Omega 3 ( DHA & EPA) essential fatty acids which are vital for brain and cognitive development.
The beauty of the salmon is it almost poaches / steams in the butter, lime juice and spices in the oven so it stays incredibly tender and juicy. I have found kids tend not to like salmon when it is dried out too much and over cooked.
The salad bar idea is genius. There is a little psychology to this – by allowing the kids the freedom and autonomy to customise their own plate there will be less arguments, they won’t feel coerced into eating all the veg and salmon. Let them choose but tell them they must pick any 2 ( or 3 depending on how far you can push it ) THEY WOULD LIKE!
Here the trick is to have planned out to include one you know they like for sure, one they kind of like and one they don’t like along all the other options.
Because they get to build their own too they only have to take a very small amount so its allows them to be in control of portion size.
With fun & deliciousness,