Jamie Oliver’s crispy salmon tacos with mango and avocado

AP – In his new cookbook, 7 Ways, Jamie Oliver highlights 18 ingredients — from chicken to shrimp and eggs to potatoes — and offers seven new ways to construct dishes around them with no more than eight ingredients.

Here is one of the offerings:



— Five-and-a-half ounce ripe mixed-colour cherry tomatoes

— One small ripe mango

— Half small ripe avocado

— Two scallions

— Two four-and-a-half ounce salmon fillets, skin-on, scaled, pin-boned

— Two heaping teaspoons of Cajun seasoning

— Four small tortillas

— Two limes

Quarter the cherry tomatoes. Pit, peel and roughly chop the mango. Scoop out the avocado and finely slice. Trim and finely slice the scallions. Carefully cut the skin off the salmon and place it in a non-stick frying pan on a medium-high heat to crisp up both sides. Pat the Cajun seasoning all over the salmon fillets, then fry for five minutes, turning to get them golden on each of their sides. Once the skin is crispy, move it to sit on top of the salmon.

Meanwhile, use tongs to toast the tortillas directly over the flames of your gas stove for 15 seconds or use a hot pan. Sprinkle the mango, avocado and scallions over the tortillas, then flake in the salmon and crack up and add the crispy skin. Toss the tomatoes and the juice of one lime in the residual heat of the pan for 30 seconds, then spoon over the tortillas. Serve with lime wedges, for squeezing over.

Crispy Salmon Taco. PHOTO: LEVON BISS