Mini tacos with blackened grilled salmon

Why not try real Atlantic salmon in your tacos? American chef Angela Taliaferro serves up a recipe for taco seasoning and tortillas with salmon from Andfjord Salmon. 

How to make tortillas  

Mix all ingredients together in a mixer or mix by hand. Leave the dough for 10–20 min. Lay out the dough on the counter and divide it into 6-10 bowls. If you want to make mini tacos, you can divide them into 12-20 bowls. The bigger the tortillas you want to make, the bigger the bowls, and vice versa. 

Roll these into nice compact balls. Cover with plastic or a kitchen towel. Let them rest for at least 45–60 minutes. This prevents the gluten from contracting when you roll them out afterwards.  

Roll the balls out into round pockets. Fry them in a hot pan, on a griddle, in an iron pan, or over a fire. When the tortilla bulges slightly up on one side, turn it over. Stack them on top of each other in a tea towel, preferably in a bread basket so you can cover the tortillas. 

How to make your own taco seasoning 

Mix brown sugar (muscovado), soy sauce, onion powder, garlic powder, cayenne powder, thyme, ginger powder, allspice and lime juice together in a small bowl. 

Slice the fish into small pieces, about 2 cm x 2 cm. Mix half of the taco seasoning with the fish. The other half should be used in the dressing. 

Slice the avocado into slices and the mango into cubes. Slice the into strips to add extra crunch to the tacos. 

 Then grill or fry the pieces of salmon. 

Now you can assemble the mini tacos! Fill the tortillas with fish, cabbage, mango and avocado. Top with dressing. 

Did you know that Andfjord Salmon is developing a sustainable facility on Andøya by combining the best of sea and land-based salmon farming? We are doing this through our patented flow-through system. In our first production cycle, we achieved an industry-leading survival rate of 97.5 percent.