Jerk Salmon and Mango Slaw Tacos
Cooking Time: 20 mins Prep time: 10 mins
2 salmon fillets, skinless
2 tbsp Encona Jamaican Jerk BBQ Sauce
50 g red cabbage, shredded
40 g carrot, grated
60 g mango, peeled and cut into small cubes
1 red chilli, de-seeded and finely chopped
10 g fresh coriander, finely chopped
1 tbsp lime juice
¼ tsp salt
¼ tsp black pepper
1 tbsp oil
4 soft corn tortillas
Encona Indian Sweet Mango Chilli Sauce
1) Coat the salmon fillets in the Encona Jamaican Jerk BBQ Sauce and leave to marinate in the fridge for 1 hour.
2) To make the mango slaw, place the cabbage, carrot, mango chilli, coriander, lime juice, salt and black pepper in a bowl and mix well. Set aside.
3) Place a frying pan on a medium heat and add the oil. Once hot, fry the salmon fillets for 8-10 minutes, turning once or until cooked. Remove the salmon from the pan and break into flakes with a fork. Set aside.