Torched Salmon and Mango Tacos with Soft Corn Tortillas (GF DF)
Sashimi-grade salmon and masa harina, Mexican tortilla flour are a must in this recipe. To press your tortillas you could buy a special tortilla press or use two plates or a rolling pin to shape them instead. You will need a kitchen blow torch (great for brûlée as well). Tortilla recipe adapted from Gourmet Traveller Tortilla Masterclass, March 2011 p.52. Makes about 10 servings.
Prep Time35 mins
Cook Time5 mins
Total Time40 mins
Servings: 2 -4
For the Soft Corn Tortillas:
- 1 cup masa harina (tortilla flour - see note above)
- 1/2 cup water
- pinch salt
For the Torched Salmon and Mango Tacos:
- 1 ripe mango flesh only diced finely
- 2 small tomatoes diced finely
- 1/4 avocado peeled and diced
- 2 tbsp finely diced white onion
- 1 tbsp finely diced coriander stalks
- 1 tbsp Sriracha or sweet chilli sauce
- juice of 1/2 lime
- 10 thin slices sahimi-grade salmon
- coriander leaves
- tabasco saue
- extra lime wedges
To make the Soft Corn Tortillas:
Place flour in a bowl, add a pinch of salt and add water.
Mix together for a couple of minutes until the dough forms a soft, pliable ball.
Wrap the dough tightly with cling film and rest for 20 minutes.
When ready, divide dough into 8 and roll into balls.
Place each ball inbetween 2 small sheets of baking paper and roll out, or press inbetween two flat plates until only about 3mm thick. For a perfect circle, use a large glass to cut out the circles and re-roll scraps to make 2 more tortillas.
Heat a large pan over medium high heat and slide in tortilla rounds. Cook for 30 seconds on each side.
Transfer cooked tortillas into a basket or plate lined with a kitchen towel and wrap up to steam and soften for a few minutes before serving.
To make the Torched Salmon and Mango Tacos:
Combine diced mango, tomatoes, avocado, onion and diced coriander stalks in a bowl. Add Sriracha and lime juice and mix well.
Arrange salmon sashimi slices and lime wedges on another plate.