What you will need
1 lb Salmon Fillet
1/4 cup + 1 TBSP Patricia & Paul Harissa Extra virgin olive oil
2 tsp Ground Cumin
1 tbsp Ground Coriander
12 (each 6inch) Corn Tortillas
1 cup shredded red cabbage
1/2 cup cilantro
1 cup mango jalapeno salsa
Preheat the oven to 400°F. Line a baking tray with parchment paper. Rinse and pat dry the salmon, and then place it on the prepared baking tray. In a small bowl, whisk together the ¼ cup olive oil, cumin, and coriander until fully combined. Brush this on the salmon to evenly coat the top. Bake for 15 minutes, until the salmon easily flakes apart and is cooked through. Remove from the oven. Place the tortillas in a paper bag or wrap them in foil and warm them in the oven. Toss the shredded cabbage with the remaining 1 Tbsp olive oil. Thinly slice the radishes, slice the avocado, and roughly chop the cilantro. Remove the tortillas from the oven and place three on each serving plate.
Flake the salmon apart and evenly divide between the tortillas. Top with cabbage, radishes, and a few slices of avocado, then sprinkle with cilantro and a good dollop of salsa. Serve immediately. Tacos are best enjoyed as soon as they are assembled, although the salmon on its own will keep for up to 3 days in the fridge in an airtight container.
My Fit Life Tip: Salmon contains omega 3 & 6 fats that are beneficial for brain health