Al fresco doesn’t get much better this. We’ve been conditioned to eat a burger and bun while dining outside. You should try this fish taco to see what you’ve being missing. The flavours are refreshing and exciting, just the ticket for a dish amongst the trees. 

Ingredients:

400g boned salmon 

3 bird eye chillies

3 shavings of lemon skin 

1 spring onion 

1 piece of fresh ginger 

5 tbsp soy sauce 

3 tbsp rice wine vinegar 

2 tbsp honey 

1 avocado 

Fresh coriander

Baby spinach leaves 

Ice berg lettuce 

Salad cream 

Louisiana hot sauce 

Tomato tortilla wraps 

Lemon and lime wedges for garnish 

The Make:

Chop salmon into 1 inch pieces. Finely chop chillies and spring onion. Roughly chop ginger. Add salmon, chillies, spring onion, ginger, soy sauce, rice wine vinegar and honey to a bowl. Mix to ensure fish is coated. Cover and set aside to marinate. The longer the better. Prepare wraps with a squirt of salad cream and a sprinkle of hot sauce. Layer up lettuce, spinach and coriander. Place sliced avocado on top. Now put marinated salmon on to skewers and BBQ or grill until done. Cut open a piece to ensure it’s cooked through. Place cooked salmon on top of avocado. Squeeze some lemon and lime over and wrap. 

Enjoy.