600g skinless salmon fillet
1 teaspoon Cajun spice mix
¼ teaspoon cayenne pepper
2 garlic cloves, chopped finely
½ teaspoon sea-salt flakes
1 lime, juiced
¼ cup orange juice
8 soft 12cm flour tortillas
1 tablespoon extra virgin olive oil
lime wedges, to serve
2 ripe avocadoes, diced
1 ripe tomato , diced
1 small cucumber, diced
¼ red onion, finely diced
½ cup fresh coriander leaves
1 tablespoon lemon juice
2 tablespoons extra virgin olive oil
SERVES 4 | PREP AND COOK TIME 40 MINUTES
Slice the fillet into eight 2 cm wide portions. Put them into a bowl and add the spices, garlic, salt, lime juice and orange juice. Toss to combine and set to one side to marinate for 30 minutes.
To make the salsa, mix all the ingredients together and season with sea-salt and freshly ground black pepper.
Preheat a grill plate or barbecue.
Lightly grill the tortillas to just mark them then wrap in foil and warm in the oven or on the edge of the barbecue.
Drain the marinade into a small saucepan and reduce to a thick sauce. Transfer to a serving bowl and stir in 1 tablespoon of extra virgin olive oil
Grill the fish, turning carefully once then serve the fish with the warm tortillas, salsa, spicy sauce and lime wedges.