Easy Cajun Salmon Tacos {30 minute meal}

4 standard portions

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Ingredients

• 480 g Salmon fillets (Boneless | See notes)
• 3 tsp Cajun spice mix (See notes)
• 1 Avocado (Peeled and stoned)
• 100 g Yoghurt (See notes)
• 1 Lime (Juice only)
• 1 tbsp Mint sauce (See notes)
• 8 Small, soft tortilla wraps
• 1 Lettuce (Washed and shredded)
• 1 Red onion (Peeled and sliced thinly)
• 1 Cucumber (Cut into thin strips (I use a vegetable peeler))
• 165 g Sweetcorn (Tinned, drained or frozen, cooked)

Method

1. Preheat the oven to 200C/400F.
2. Pop the salmon fillets onto a baking sheet lined with baking paper and sprinkle over the cajun seasoning. Bake for 20-25 minutes or until just cooked through.
3. Sprinkle the salmon fillets with the cajun seasoning (OR cut them into small cubes and toss with the seasoning). Place in the air fryer basket and cook for 6-8 minutes for cubes or 8-10 minutes for whole fillets. (Always check the fish is cooked through as it can vary depending on thickness.
4. Meanwhile prepare the tacos and other toppings.
5. Blend all of the ingredients together until smooth. Add a little water to make a thin, runny sauce if you like.
6. Toast the wraps so they are crunchy and brown. You can do this by folding over and popping into the toasted slots, or for 3-4 minutes in the oven while the salmon is finishing cooking. (See notes)
7. When the salmon is cooked, peel it from the skin and break into large chunks.
8. Lay everything out and let everyone help themselves.