Fancy a summery twist on classic tacos?

Try these salmon tacos from our grill chef Mitch with a refreshing radish and cucumber salsa. The tender salmon fillet is rubbed with a spicy marinade and cooked on the grill, before being served with the fresh salsa in wheat tortillas. A simple and delicious dish that is guaranteed to impress your guests!

Recipe by Mitch
Serves 4

Tacos : 800g salmon fillet · 8 wheat tortillas

Marinade : 2 tbsp brown raw sugar · 3 tbsp salt · 1 tbsp chopped coriander · Zest of one lime · 1 chilli · A little pepper

Salsa : 8 radishes · 1/3 cucumber · 1/2 red onion · A little chopped coriander · Juice of 1/2 lime · Salt/pepper

In the kitchen :
Portion the salmon fillet into equal-sized pieces if necessary. Mix the marinade ingredients together and rub the salmon with it.
For the salsa, slice the radishes into fine matchsticks. Halve the cucumber lengthways, deseed with a spoon and cut into small cubes. Finely chop the onion. Mix all the ingredients together and season to taste.

At the grill :
Prepare the grill to 200°C indirect zone. Place the salmon in the indirect zone and grill to a core temperature of 65°–68°C. Pull the salmon apart using two forks and season again with the marinade if necessary. Grill the tortillas on both sides and fill first with the salmon and then with the salsa to form a taco.