Ledbury Focus September 2019 Ledbury Focus September 2019 v2 | Page 60

Seafood Tacos Enjoy these seafood tacos – one made with salmon and avocado, the other piled high with prawns and a chilli dressing - perfect party food! M METHOD For the salmon: • Cut the salmon into 1cm cubes. • Combine all the ingredients, except the avocado and seaweed, in a bowl and mix well. • Cover and leave to marinate in the fridge while you prepare the other ingredients. For the prawns: • Heat the olive oil in a pan over a high heat. • Add the garlic, ginger, spring onions and chilli, stirring into the oil for 20 seconds. INGREDIENTS 8 crispy corn taco shells For the salmon 2 skinless salmon fillets (about 250g) 2 tbsp soy sauce 2 tbsp lime juice 1 tsp sesame oil 1 avocado, stoned, peeled and cubed nori seaweed, sliced, to serve For the prawns 1 tsp olive oil 1 crushed garlic 1 tsp crushed ginger 3 spring onions, sliced, plus extra to serve ½ tsp finely chopped red chilli 250g raw king prawns, roughly chopped 1 lime, zested & juiced, plus wedges to serve ½ small bunch coriander, leaves picked • Add the prawns and stir constantly until cooked through and pink. • Remove from the heat and stir through the lime zest and juice. • Stir the avocado into the salmon. • Warm the taco shells following pack instructions. • Fill each taco with the prawns or the salmon. • Top the salmon tacos with the seaweed and the prawn tacos with coriander and extra spring onions. • Squeeze over lime wedges to serve. Serves 4 60 To advertise call 01684 833715 or email: [email protected]