Salmon and guacamole tacos

50 min


50 persons




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Borges - Salmon and guacamole tacos


  • For the guacamole

  • 2 diced tomatoes
  • 2 ripe medium-sized avocados
  • ½ finely chopped onion
  • Finely chopped fresh coriander leaves
  • 1 tbsp lime juice
  • 1 tbsp Borges extra-virgin olive oil
  • A pinch of salt

  • For the tacos

  • 4 salmon steaks
  • 8 corn tortillas
  • 2 tbsp Borges extra-virgin olive oil
  • 80 g grated almonds
  • 2 tbsp lime juice
  • Salt and pepper

  • Step by step

    1. Step 1

      Make the guacamole by mashing the avocados with a pestle and mortar and then adding them to the other ingredients in a bowl. Put by.

      Mix the salmon with the lime juice and salt and pepper and leave to marinate in the fridge for at least 30 minutes.

      Cook the salmon in a frying pan with the extra-virgin olive oil. Take off the heat and break into small pieces.

      Add a little salmon to each tortilla, spoon on some guacamole and sprinkle some grated almonds on top.