For those low-energy evenings when you need a satisfying, nourishing meal that’s quick to prep but still packed with flavour.
Juicy Cherry Tomatoes meet piquant, umami kimchi for the ultimate hack to a speedy salsa – these tacos are deliciously fresh, packed with healthy fats, live gut-loving cultures AND over 20g of protein per
serve.
Serves 2 – ready in under 20 mins, perfect for weeknight cooking.
Ingredients:
For the salsa
• @iowtomatoes 10 Cherry Tomatoes (~175g)
• 2 tbs @the_cultured_collective Kimchi
• ¼ small bunch tbs coriander
• Squeeze of lemon (~ 1 tsp)
• Pinch of salt
For the Tacos
• 4 small tortillas
• 2 x salmon fillets
• 1 small cucumber
• 4 tbs yoghurt
• 40g feta
• 1 tsp honey
• Salt & Pepper to taste
Method:
1. Season the salmon fillets and pop in the oven to bake at 210°C for 8-10
minutes.
2. Meanwhile prep your salsa: Finely dice the tomatoes, kimchi and coriander
into a chunky salsa. Mix well and season with a little salt and pepper, and
squeeze of lemon. (blitz together in a food processor if you prefer a finer texture)
3. Mash the feta with yoghurt, honey and lemon.
4. Peel the cucumber into ribbons or spiralize.
5. Lightly toast the tacos in a hot pan, and spread over the feta mix, and
flakes of the baked salmon. Top with cucumber ribbons and salsa.
