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


  • 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


  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.