Crispy Salmon Taco with Guacamole and Tamarind Dressing

Ingredients

• 500 g salmon fillet
• 2 tbsp brown sugar
• 4 tbsp soy sauce
• 4 x avocado
• 2 clove garlic
• 1 x fresh coriander
• 1 pinch chili flakes
• 1 pinch sea salt flakes
• 1 pinch black pepper
• 1 pinch cumin
• 1 x lime
• 3 dl crème fraîche
• 1 tbsp dijon mustard
• 4 tbsp tamarind sauce
• 1 ½ dl plain white flour
• 2 x eggs
• 1 x panko
• 1 x sun flower oil
• 12 x taco shells
• 1 pack baby leaf salad
• 1 x summer crisp lettuce
• 1 handful capers

Method

1. Start by seasoning the fish. To a bowl, mix brown sugar and soy sauce. Add this to the fish and set aside to rest.
2. Make guacamole. To a bowl, mix ripe avocados, minced garlic, coriander, cumin, the juice from the lime, and season with salt, pepper and chilli flakes. Mix everything together and place to the fridge.
3. Mix creme fraiche, tamarind sauce and dijon mustard in a separate bowl. Place in the fridge.
4. To a frying pan, add a good amount of sunflower oil and heat it until "frying temperature".
5. Dip the fish in flour, then egg, then panko and place them carefully in the pan. Fry them on all sides until crispy. Drain excess fat on a wire rack.
6. Warm taco shells as directed on package.
7. To a taco shell place the fish and add green salad, guacamole. Top with delicious tamarind dressing, capers, a little extra coriander, lime, chilli oil & chilli - depending on your preference of intensity!