Gin and tonic salmon tacos
Serves: 4
Prep time: 25 minsTotal time: 
Recipe photograph by Karen Thomas
Gin and tonic salmon tacos
The fresh flavours of a G&T work brilliantly in this Mexican-inspired sharing dinner which is quick and easy to prepare
Serves: 4
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
731Kcal
Fat
42gr
Saturates
7gr
Carbs
34gr
Sugars
12gr
Fibre
5gr
Protein
35gr
Salt
0.3gr
Chelsie Collins
Chelsie Collins is a London-based food writer and one half of baking duo Blondies Kitchen. She loves creating fun, indulgent recipes – and anything involving Marmite!
See more of Chelsie Collins’s recipes
Chelsie Collins
Chelsie Collins is a London-based food writer and one half of baking duo Blondies Kitchen. She loves creating fun, indulgent recipes – and anything involving Marmite!
See more of Chelsie Collins’s recipes
Ingredients
- 4 skinless salmon fillets
- 1 tbsp rapeseed oil
- 1 tbsp gin
- 8-12 taco shells or soft corn tortillas/flour tortillas
- 200g natural yogurt
- 1 garlic clove, crushed
For the marinade:
- ½ x 31g pack coriander, roughly chopped
- 6 tbsp gin
- 1 red chilli, seeds removed if you don’t like it hot, sliced
- 2 spring onions, roughly chopped
- a pinch of paprika
- zest of 2 limes, the limes then halved and reserved for griddling
For the gin and tonic salsa:
- 1 avocado, stoned, peeled and diced
- 1 under-ripe mango, stoned, peeled and diced
- 2 spring onions, finely chopped
- 2 large tomatoes, deseeded and finely chopped
- juice of ½ a lime
- 1 tbsp gin
- 2 tbsp tonic water
- ½ x 31g pack coriander, roughly chopped
Step by step
- Put all the marinade ingredients in a large bowl. Season, and stir to combine. Cover the salmon fillets with the marinade and set aside for 30 minutes.
- Meanwhile, make the salsa in a large bowl. Toss together the avocado, mango, spring onion and tomatoes, seasoning with salt and pepper. Pour over the lime juice, gin and tonic, adding most of the coriander, reserving some to serve. Preheat the oven to 180°C, fan 160°C, gas 4.
- Once the salmon fillets have marinated, heat a large griddle pan over a high heat until almost smoking, and drizzle in the oil. Add the salmon fillets, shaking off the excess marinade first, and cook for 3-5 minutes on each side, until done to your liking. When you turn the salmon, add the halved limes to the pan face-down, cooking until charred. Flake up the salmon into a bowl while warm, drizzling with 1 tablespoon gin.
- Crisp the taco shells in the oven following pack instructions. Mix the yogurt with the garlic and some salt and pepper. Dish up all the elements in bowls from which to build your own tacos, with the taco shells, extra coriander and charred lime halves.
