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Salmon Soft Shell Tacos

Salmon Soft Shell Tacos

serving size icon
Serves 6


  • 600 grams New Zealand King Salmon Fillet (skin removed)
  • 6 Corn Tortilla Wraps (6inch or 15cm)
  • 100g or 3 big leaves Lettuce (preferably iceberg) – finely shredded
  • 30g Carrot – cut into julienne (thin strips)
  • 20g Red Onion – cut into julienne (thin strips)
  • 3 Cherry Tomato – cut into ¼’s
  • 6 stems Coriander – rough chopped leaves & stalks
  • 1 Lime
  • 1 Avocado (just ripe) - peeled
  • 30 mls Olive Oil
  • ½ tsp Ground Cumin
  • pinch of Chilli Powder
  • Salt to taste


Cut the tortilla wraps into smaller portions using a wide round cutter (this produces taco’s that are about 3-4 bites)

Preheat a medium heavy based pan, brush one side of the tortilla with the olive oil & lightly toast the tortilla’s (on the oiled side only) one at a time. They must not become to crisp, as they will not fold in half when filling. Keep warm until ready to fill.

Cut the lime in ½ lengthways, reserve one half to garnish, & squeeze the remaining ½ lime saving the juice.

Make a quick lime dressing with ½ of the juice squeezed & the remaining olive oil. Mix well & season with salt to taste.

Crush the avocado & mix with the remaining lime juice to stop it from browning.

In a bowl mix the lettuce, carrot, onion & coriander.

Cook the salmon – follow the method below.

To make the Tacos:

Lay all the warm taco shells out & portion the crushed avocado across all the tacos, placing an amount in the middle of the tacos.

Dress the mixed lettuce, carrot, onion & coriander with the lime olive oil dressing.

Evenly portion the dressed lettuce mix across all the tacos, placing on top of the avocado.

Flake the warm salmon & portion across all the tacos, then fold in half.

Carefully place all the tacos on a serving dish & serve.

Cut the remaining lime ½ into wedges to garnish.

To cook the Salmon:

In a heavy based fry pan place a small amount of cooking oil & bring the pan up to a med to high heat.

Mix the cumin & chilli powder with a pinch of salt & season the salmon.

Place the salmon into the pan on what would have been skin side down.

Allow the salmon to cook two thirds through, then turn the heat off & quickly turn the salmon & allow to cook for another 2-3 minutes.

Remove from the heat & keep warm to serve.

Chefs Notes:

The tacos make a great healthy snack or meal with a good balance of rich oil from the salmon (high in Omega 3) & sharp citrus from the lime juice.

With the offcuts from the tortilla wraps after the rounds have been cut for the tacos, you can brush with a bit more olive oil & even season with some of the cumin, chilli & salt seasoning & bake till crisp in the oven for tortilla crisps ideal for dipping in avocado dip.

Recipe courtest of Nurtured Seafood,


Qty Price
Countdown Salmon Fillets Skin On And Bone In
arrow icon exclamation icon Out of stock Out of stock
Fresh Produce Lettuce Iceberg Wrapped $3.00 ea
$3.00 ea
Fresh Produce Tomatoes Manuka Cherry $3.50 ea
$3.50 ea
Superb Herb Coriander Fresh $4.00 ea
$4.00 ea
Fresh Produce Limes Imported
arrow icon exclamation icon Out of stock Out of stock
Fresh Produce Avocado $2.95 ea
$2.95 ea
Countdown Herbs Cumin Ground $2.00 ea
$2.00 ea
Greggs Chilli Powder $2.10 ea
$2.10 ea
Countdown Mexican Tortillas Burrito 690g $4.00 ea
$4.00 ea
Fresh Produce Carrots $2.49 kg
$2.49 kg
Countdown Olive Oil Classic $5.60 ea
$5.60 ea


Qty Price
Fresh Produce Onions Red Peeled $5.99 kg
$5.99 kg
Countdown Salt Sea Grinder $3.50 ea
$3.50 ea