This dish is light, packed with flavour and great for using up leftover fish. You can use raw fish, just chop it up and cook for a few extra minutes to ensure it’s cooked through.


  • 200g cooked salmon, flaked
  • Juice from 1 lime
  • 1/4 teaspoon of salt
  • 150g plain flour
  • 1 teaspoon of sweet smoked paprika
  • 1/2 red onion
  • 2 tablespoons of red wine vinegar
  • 1 teaspoon of chopped fresh chilli
  • 1 tablespoon of chopped fresh coriander leaves
  • 6 taco shells


Slice the onion thinly and combine with the vinegar and a pinch of salt
Leave to marinate for at least 20 minutes
Place the fish in a bowl and add the lime juice and salt
Preheat oil for deep frying to 190C (all you need is roughly 2-3 centimetres of oil)
Combine the flour with paprika in another bowl
Strain the fish and toss with the flour
Fry immediately in the hot oil for 1 minute, until crispy
Drain on a kitchen paper and serve in the taco shells, topped with the onion, chilli and coriander