Huon Salmon Tacos, with Avocado, Pickled Red Onion and Lime Crème Fraiche

Bahan-bahan

• 600g Cooked Huon Salmon, at room temperature, flaked in to bite-sized chunks
• 1 Small red onion
• 1 tsp salt
• 2 tsp sugar
• Juice and zest of 2 limes plus an extra for serving
• 200g Crème fraiche
• 2 Avocadoes
• 1 tsb ground coriander
• 8 Corn tortillas
• 1/2 Bunch coriander
• Lime wedges and chilli sauce to serve

Kaedah

1. 1
   To pickle the red onion, thinly slice into rounds, sprinkle with salt and sugar and pour over 2tbs of the lime juice. Set aside for 10 minutes.
2. 2
   Stir the lime zest through the crème fraiche and place in a serving bowl.
3. 3
   Use a stick blender to mash the avocadoes into a smooth puree, add coriander and 1 tbs lime of juice then season to taste. Place in a serving dish.
4. 4
   Preheat a heavy based fry pan and quickly heat tortillas, then keep warm, wrapped in a clean tea towel.
5. 5
   To serve, place the Huon Salmon, tortillas, pickled onion, avocado and crème fraiche in the centre of the table so everyone can make their own tacos as they like.