Salmon Tacos with Mexican Creamed Corn
Serves 4, Prep 10 mins, Cook 10 mins
4 x 150g skinless salmon fillets, bones removed
30g sachet Mexican seasoning
300g red cabbage, thinly shredded
1 iceberg lettuce, thinly shredded
½ cup coarsely chopped fresh coriander
2 tomatoes, finely chopped
8 tortillas, heated
Lime wedges, to serve
CREAMED CORN
2 corn cobs, kernels removed
1 cup low-fat sour cream
½ tsp finely grated lime rind
2 tblsps lime juice
Salt and pepper, to taste
100g feta, finely crumbled
1 To make creamed corn, boil, steam or microwave corn until tender. Drain. Combine with cream, rind and juice. Season. Sprinkle with feta.
2 Cut salmon lengthways into 2cm-wide strips. Gently combine with seasoning.
3 Heat an oiled, non-stick frying pan over a medium to high…
