Salmon taco bowl

Jacqueline Alwill

Brown Paper Nutrition

Always a crowd pleaser!!! Whilst we often have burritos or full tacos, the taco bowl is my fun favourite with friends for something a little different but it’s also a very convenient winner when you feel like Mexican for one too!


Serves 4

Gluten free : Dairy Free

Spice rub for fish:

1 teaspoon ground cumin

1 teaspoon ground coriander

2 tablespoons smoked paprika

pinch chilli flakes

Bowl ingredients:

2 cobs corn, kernels cut from cob

3 teaspoons extra virgin olive oil

400g salmon fillets cut into 3cm pieces

2 large tomatoes, diced

4 tablespoons finely chopped coriander

2 tablespoon finely chopped red onion

2 cups baby spinach, shredded

1/2 lemon

1 -2 limes

5-6 cups corn chips

2 medium avocados, halved and pips removed

To serve: jalapeno chilli, tabasco

Combine ingredients for fish spice rub in a small bowl. Place fish on a plate, sprinkle with all the fish spice rub and toss to evenly coat then set aside to marinate. Heat a frypan on high heat, add 1 teaspoon extra virgin olive oil and corn and cook for 5 minutes until it becomes toasty, transfer to a bowl, wipe the pan clean. Add remaining olive oil to coat the pan and reduce the heat to medium. Arrange fish around the panned cook for 4-5 minutes or until tender, transfer to a plate and cover to keep warm. Toss together toasty corn, tomatoes coriander, onion and  baby spinach in a bowl, give it a big squeeze of lemon, season with sea salt and black pepper. When ready to serve, place corn salsa style salad on table, with cooked Mexican spice salmon, avocado halves, corn chips in a big bowl and limes ready to squeeze all over. Tuck in!