Ingredients (4 servings):
12 taco shells
300-400 g cold-smoked salmon
Sour cream
1 mango
1 red bell pepper
Coriander
Romaine lettuce or other salad leaves
Avocado dressing:
1 avocado
Good-quality olive oil
Freshly pressed lemon juice
Salt and freshly ground black pepper
A little fresh coriander, if you want
Fennel salad:
1 fennel
Good-quality olive oil
Freshly pressed lemon juice
Salt and freshly ground black pepper
1
Cut the smoked salmon into cubes or whatever shape you prefer.
Wash the salad, using a salad spinner to get rid of most of the water, if you have one.
Scoop out the avocado flesh and mash it with a fork, stirring in a little olive oil, lemon juice, salt and pepper.
Wash the fennel, cut it into thin slices and mix it together with some drops of oil, lemon juice, salt and pepper.
Peel and dice the mango. Wash and dice the bell pepper.
Heat the taco shell and assemble your taco however you like.
– Recipe developed in collaboration with Charles Tjessem
Ingredients
Ingredients (4 servings):
12 taco shells
300-400 g cold-smoked salmon
Sour cream
1 mango
1 red bell pepper
Coriander
Romaine lettuce or other salad leaves
Avocado dressing:
1 avocado
Good-quality olive oil
Freshly pressed lemon juice
Salt and freshly ground black pepper
A little fresh coriander, if you want
Fennel salad:
1 fennel
Good-quality olive oil
Freshly pressed lemon juice
Salt and freshly ground black pepper
