Скачать с ютуб Courtney Roulston's Salmon Tacos в хорошем качестве

Courtney Roulston's Salmon Tacos

Enjoy a Mexican fiesta at home with Courtney Roulston's Salmon Tacos (RECIPE BELOW). They’re quick, easy to do and bursting with fresh flavours. Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends:    / coles   Salmon Tacos Recipe by Courtney Roulston Makes 10 Prep 15 mins (+ marinating & cooling time) Cooking 20 mins 2 tbs olive oil 2 corn cobs, husks and silk removed 4 x 200g salmon fillets, skin on 350g pkt Old El Paso Hard ‘N Soft Taco Kit 2 cups shredded white cabbage 1 avocado, stoned, peeled, sliced 80g paneer or fetta, crumbled Coriander sprigs, to serve Lime wedges, to serve Radish salsa 6 red radishes, cut into matchsticks ½ red onion, finely chopped 1 jalapeño chilli, seeded, finely chopped (optional) ½ lime, juiced 1. Preheat oven to 180°C. Heat half the oil in a non-stick frying pan over medium-high heat. Cook the corn, turning occasionally, for 8 mins or until lightly charred. Transfer to a plate and set aside to cool slightly. Use a small serrated knife to cut down the side of corn to release the kernels. Place in a bowl. 2. Place the salmon on a plate and sprinkle over the spice mix from the kit. Set aside for 2-3 mins to develop the flavours. 3. Meanwhile, to make the radish salsa, combine the radish, onion, jalapeño, if using, and lime juice in a bowl. Season. 4. Heat the remaining oil in the pan over medium heat. Cook the salmon for 2 mins each side or until slightly charred with a rosy centre. Transfer the salmon to a plate and set aside to cool slightly. Coarsely flake the salmon. Season. Cover to keep warm. 5. Place the hard tacos on a baking tray. Bake in preheated oven for 5 mins or until heated through. Wipe the frying pan clean and place over medium heat. Place 1 soft taco in the pan and cook for 20 secs or until heated through. Transfer to a plate and cover with a clean tea towel to keep warm. Repeat with the remaining soft tacos. 6. Place the tomato salsa from the kit in a small bowl. Divide the hard and soft tacos among serving plates. Top with the cabbage, corn, salmon, avocado and paneer or fetta. Spoon over the radish salsa and tomato salsa. Sprinkle with the coriander and serve with the lime wedges. Want more dinner recipes? Check out our ‘Weeknight meals from the pantry’ playlist    • Weeknight meals from the pantry  , which includes: Sweet potato & zucchini fritters:    • Sweet Potato & Zucchini Fritters   Fast Thai beef salad:    • Fast Thai beef salad   Corn & zucchini frittata:    • Corn & Zucchini Frittata   Smoked salmon fettuccine with creamy lemon sauce:    • Smoked Salmon Fettuccine with Creamy ...