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.
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.