… tacos are pretty awesome!
3 mini flour tortillas
6 fresh mini tomatoes
Few slices of purple cabbage
Handful of parsley
1 tbsp soy
2 tsp honey
Heat flour tortillas in the oven or on a griddle pan until warm. Set aside.
In a medium saucepan, heat some olive oil. Cut the salmon into smaller bite-sized pieces and remove the skin. Pan fry with soy sauce and honey on a medium-high heat until slightly pink in the middle. Cooking time will depend on the size of your pieces of fish… typically 2-3 minutes per side.
Slice cabbage and parsley into fine pieces and add to the taco shells. Halve the mini tomatoes and add these along with the cooked salmon pieces.
Top with chilli sauce and squeeze lemon over tacos as desired.