Ingredients:
- 1 lb salmon fillet, skinned
- juice 1 lime, reserving half
- 1 teaspoon Tequila
- 1 can pinto beans, drained and rinsed
- 1 red chili, deseeded and chopped
- 1 red onion, finely sliced
- 1 pack coriander, finely chopped
- 1 avocado, skinned and sliced at an angle
- 1 lettuce, finely shredded
- oil for frying
- 4 x tortillas
- 1 jar taco salsa
Method:
For the salad base: Place the salmon in a non metallic bowl and add half the lime juice and Tequila. Leave to marinade for 1 hour.
In another bowl, combine together the remaining salad ingredients, along with the remaining lime juice. Put to one side.
Heat a griddle or frying pan and cook the salmon fillet for 3-4 minutes on each side. Put to one side to cool before flaking into chunks and adding to the salad ingredients.
For the tortilla basket: Heat the oil in a frying pan or deep fat fryer, when hot add the tortillas, cook them turning once or twice until they are crisp. This will take approximately 1 minute. Remove and place on paper to drain.
Fill with the salad ingredients and spoon over the salsa, serve immediately.
