Fish Tacos

Preparation

Mix the honey with the soy sauce. Separate the salmon from the skin, cut into finger-thick pieces, lightly salt and marinate with the honey-soy marinade and leave to infuse in the refrigerator for at least 30 minutes.

Mix the TOMAMI Scharfe Sauce CHILI+MANGO 🛒, Mayonnaise and Sour Cream until you have achieved the required degree of hotness.

Peel and dice the mango and avocado. Clean the lettuce and cut into fine strips. Slice the radishes as finely as possible.

Fry the salmon until translucent over medium heat (important, because the marinade burns faster than expected).

At the same time, briefly toast the tortillas in a pan over a high heat until they form light bubbles.

Place the roasted salmon on the toasted tortillas, fill as you like and fold into tacos.

Finally, add fresh lime juice and a few more splashes of TOMAMI Scharfe Sauce CHILI+MANGO 🛒 to ensure that the tacos are wonderfully fresh and fruity hot.

A recipe by Torben Ebert