Tacocones with spicy salmon and jalapeño cream
Mexican tacocones with spicy salmon and jalapeño cream.
Prepare the tacocones according to the instructions on the package.
Meanwhile, grate the green skin of the lime and squeeze out the fruit.
Remove the shank from the jalapeño pepper. Halve lengthways and remove the seed lists with a sharp knife. Slice the flesh finely.
Chop ¾ of the coriander and mix with the crème fraîche, ground coriander, jalapeño pepper, the lime zest and 1 tbsp juice.
Cut the cucumber into thin slices and remove the leaves from the head of lettuce. Divide the salmon into flakes and sprinkle with the chili seasoning mix.
Put a leaf of lettuce in each taco and add ½ tbsp creme fraiche. Divide the cucumber, salmon and the rest of the crème fraîche.
Garnish with the rest of the coriander and sprinkle with the rest of the chili seasoning mix.
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