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Piri Piri Salmon Tacos
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To celebrate the kick-off of the 2026 World Cup, with Mexico taking on South Africa, we’ve blended the flavours of both countries to create these Piri Piri Salmon Tacos, served with a pineapple and peppadew salsa and a spicy lime crema.Ingredients
Method
Ingredients
For the salmon:
4 salmon fillets, skin removed
2 tbsp olive oil
2 tbsp Bart Piri Piri Spice Blend
1 tsp Bart Smoked Garlic Paste
1 lime, juiced
Salt and black pepper
For the pineapple & Peppadew salsa:
½ pineapple, finely diced
8 Peppadews, finely chopped
¼ red onion, finely diced
Small handful coriander, chopped
1 lime, juiced
For the garlic Piri Piri crema:
6 tbsp Greek yoghurt
2 tbsp mayonnaise
1 tsp Bart Smoked Garlic Paste
1 tsp Bart Piri Piri Spice Blend
½ lime, juiced
For the tacos:
8 small tortillas
¼ red cabbage, finely shredded
Lime wedges, to serve
Method
1. In a bowl, mix together the olive oil, Bart Piri Piri Spice Blend, garlic, lime juice and seasoning. Rub all over the salmon and leave to marinate for 15 minutes.
2. Meanwhile, make the salsa by combining the pineapple, Peppadews, red onion, coriander and lime juice. Season lightly and set aside.
3. In a small bowl, mix together the Greek yoghurt, mayonnaise, garlic, Bart Piri Piri Spice Blend and lime juice to make the crema.
4. Heat a large frying pan or griddle pan over a medium-high heat. Cook the salmon for 3–4 minutes on each side until slightly charred and cooked through. Break into large flakes.
5. Warm the tortillas in a dry pan or directly over a flame until lightly charred.
6. Fill each tortilla with a dollop of the crema, shredded cabbage, salmon and pineapple & Peppadew salsa. Finish with a squeeze of lime.
7. Serve immediately while warm.
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