Tex-Mex beef tacos
For a relaxed, pick-and-mix supper combine this easy beef taco recipe with your favourite salsas, sides and toppings. Our tex-mix tacos are a crowd-pleaser
Mix & match seafood tacos
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 8 crispy corn taco shells
For the salmon
- 2 sushi-grade skinless salmon fillets(about 250g), cut into 1cm cubes (ask your fishmonger)
- 2 tbsp soy sauce
- 2 tbsp Yuzu juiceor lime juice
- 1 tsp sesame oil
- 1 avocadostoned, peeled and cubed
- nori seaweedsliced, to serve
For the prawns
- 1 tsp olive oil
- 1 crushed garlic
- 1 tsp crushed ginger
- 3 spring onionssliced, plus extra to serve
- 1⁄2 tsp finely chopped red chilli
- 250g raw king prawnsroughly chopped
- 1 limezested and juiced, plus wedges to serve
- 1⁄2 small bunch corianderleaves picked
Nutrition: Per serving
- kcal234low
- fat10g
- saturates3g
- carbs25g
- sugars1g
- fibre3g
- protein10g
- salt0.9g
Method
step 1
For the salmon, combine all the ingredients, except the avocado and seaweed, in a bowl and mix well. Cover and leave to marinate in the fridge while you prepare the other ingredients.
step 2
For the prawns, heat the olive oil in a pan over a high heat. Add the garlic, ginger, spring onions and chilli, stirring into the oil for 20 secs. Add the prawns and stir constantly until cooked through and pink. Remove from the heat and stir through the lime zest and juice.
step 3
Stir the avocado into the salmon and warm the taco shells following pack instructions. Fill each taco with the prawns or the salmon. Top the salmon tacos with the seaweed and the prawn tacos with coriander and extra spring onions. Squeeze over lime wedges to serve.
