Tacos with spicy dill-lemon-salmon fillet

Name: tacos with spicy dill-lemon-salmon fillet
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 300 g fresh salmon fillet; 10 g spice mix for salmon; 2 el traditional olive oil; 1 ready to eat avocado; 150 g canned corn; 250 g sweet vegetable tomato mix; 10 g fresh flat parsley; 6 taco shell; 60 ml sour cream

Tacos stuffed with spicy salmon, avocado, corn, parsley and sour cream.

Ingredients

Directions

Preheat the oven to 180 ° C.
Halve the salmon in the length. Sprinkle the salmon fillets around with the spice mix for salmon.
Heat the oil in a frying pan and fry the salmon fillets over medium heat in 5-6 just until done. Turn halfway.
Meanwhile, cut the avocado in half. Remove the kernel and scoop out the flesh with a spoon from the peel.
Cut the flesh into slices. Let the corn drain in a colander. Halve the snoepto and finely chop the parsley.
Heat the taco shells for about 5 minutes in the middle of the preheated oven.
Meanwhile, mix ⅔ of the halved snack tomatoes with the parsley and the rest of the oil.
Divide the rest of the snack tomatoes, the corn, avocado, salmon and sour cream over the tacos. Serve the tomato salad.