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Throwback Thursday: Cajun Salmon Taco

This Hugo Arnold recipe is perfect for a quick and flavourful dinner.

Serving: 4
Time: Less than half an hour
Difficulty: Easy


  • 4 x 150g fillets salmon 
  • 1 teaspoon ground cumin 
  • 1/2 teaspoon ground paprika
  • salt and pepper
  • olive oil
  • 4 tortillas
  • 1 red chilli, deseeded and finely chopped 
  • 1 bunch coriander, rough chopped 
  • 1 lime, quartered
  • 4 dessertspoons sour cream 


  1. Toss the salmon with the ground spices and a seasoning of salt and pepper. Add two tablespoons of olive oil to a large hot frying pan and cook the fish for two to three minutes on each side or until cooked right through.
  2. Divide the tortilla on four plates, flake the fish and scatter over the chilli and coriander. Squeeze over a quarter of lime and add a dollop of sour cream. Roll up and eat. 

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