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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
- 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.
- Meanwhile, make the salsa by combining the pineapple, Peppadews, red onion, coriander and lime juice. Season lightly and set aside.
- In a small bowl, mix together the Greek yoghurt, mayonnaise, garlic, Bart Piri Piri Spice Blend and lime juice to make the crema.
- 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.
- Warm the tortillas in a dry pan or directly over a flame until lightly charred.
- Fill each tortilla with a dollop of the crema, shredded cabbage, salmon and pineapple & Peppadew salsa. Finish with a squeeze of lime.
- Serve immediately while warm.
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