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Tacos with Mango-Pineapple Salsa and Smoked Salmon Trout
(0)
40 min
Under an hour
Gurkerl Küche
Diese frischen Tacos sind die perfekte Kombination aus zartem Fisch und exotischer Fruchtigkeit. Die hausgemachte Salsa aus reifer Mango und Ananas bringt sommerliche Leichtigkeit auf den Teller, während die geräucherte Lachsforelle für eine feine, herzhafte Note sorgt. Ein schnelles und gesundes Gericht, das Urlaubsfeeling direkt in deine Küche zaubert!
Preparation method
Ingredients overview
- 12 pcs Taco tortillas
- 1 pc Iceberg lettuce
- 200 g smoked salmon trout
- 2 pinches salt
- 280 g fresh pineapple
- 1 pc Mango
- 1 pc red onion
- 1 handful fresh cilantro
- 1 pc Jalapeño
- 2 cm fresh ginger
- 1 pc Lime
- 100 g sour cream
- 1 tbsp liquid honey
Salsa Preparation
Peel the pineapple, remove the hard core, and cut the flesh into small pieces. Halve the mango, remove the pit, peel, and finely dice as well. Peel the red onion and cut into fine strips. Roughly chop the cilantro leaves. Deseed and finely chop the jalapeño. Peel and finely grate the ginger. Wash the lime, zest it for the dressing, and squeeze out the juice. Combine all prepared ingredients in a bowl and season with 2 tbsp lime juice and a pinch of salt.
Dressing & Assembly
For the dressing, stir the sour cream smooth with the honey, lime zest, and 2 tsp lime juice. Season with another pinch of salt.
Cut the iceberg lettuce into fine strips. Briefly warm the tortillas in a pan on both sides and immediately bend them into a U-shape. Arrange the tortillas side by side and fill them one after another with iceberg lettuce, the mango-pineapple salsa, and strips of smoked salmon trout. Drizzle the finished tacos with the dressing and serve.
35 min
Quick
