Spicy Salmon Tacos with Pineapple Salsa

Ingredients

• 400g Fresh salmon fillets, sliced into thin pieces lengthways
• 1 1/2 Cups plain flour
• 3/4 Cup of soda water or still, chilled
• 1/2 Cup of ice-cubes
• 6-8 Nori sheets, cut into circles
• Oil for frying
• 1/2 Tsp chilli powder
• 1/2 Tsp cumin
• 1/4 Tsp cayenne
• 2 Cloves garlic, crushed
• 1/2 Tbsp olive oil
• 1 Cos lettuce, leaves washed and dried
• SALSA
• 1 Tin pineapple, drained or 1 fresh pineapple, cut into cubes
• 1 Red capsicum, seeded and diced
• 1 Red onion, diced
• 1 Red chili, seeded and diced
• 1/2 Cup chopped coriander
• 1 Large lime, juiced
• 2 Avocados, seeded and sliced
• SAUCE
• 1/2 Cup egg mayonnaise
• 1 Cup sour cream
• 1 Lime, juiced
• 1 Tsp tabascco sauce
• Salt and pepper
• 1 Tbsp chopped parsley

Method

1. 1
   Pre-heat oven 200ºC
2. 2
   Add flours to a bowl, stir, add water and whisk to a thin batter, add ice cubes.
3. 3
   Heat a heavy based pan with oil and bring to a medium high heat.
4. 4
   Dip the nori sheet into the batter and into the heated oil to cook, approximately 1/ ½ minutes each side, remove and fold over to form a taco and place on draining paper whilst you cook the rest.
5. 5
   Into a bowl add the spices, garlic, salt, pepper and oil and combine well. Spread over the salmon. Place onto a lined baking tray and cook for 5 minutes, remove and set aside.
6. 6
   Add pineapple, capsicum, onion, chilli, coriander, juice, oil, salt and pepper to a bowl, combine well and set aside.
7. 7
   Add the sauce ingredients together, combine well and set aside.
8. 8
   To assemble, layer each taco with lettuce, avocado, salsa, salmon, drizzle with sauce. Garnish with extra coriander and lime wedges.