Sriracha salmon tacos


  • Macphie Plant-based Taco Sauce
  • Sriracha seasoning
  • 200g salmon fillet, skinless and boneless
  • 6 crispy taco shells
  • Shredded red cabbage 
  • Finely sliced red chilli
  • Deep fried curly kale
  • Lime wedges

Method Makes 6 tacos

  1. Generously sprinkle your salmon fillet with the Sriracha seasoning and leave to marinade for at least 1 hour.

  2. Bake your marinaded salmon in an oven at 180°C for 10 minutes (depending on thickness). Once cooked, leave to one side to rest.

  3. Load your crispy taco shells with shredded lettuce and red cabbage followed by flaked chunks of the Sriracha salmon. 

  4. Finish with plenty of Macphie Plant-based Taco Sauce and garnish with sliced red chilli, crispy kale and a squeeze of fresh lime.