chipotle and lemon fish tacos

by Leah Halmagyi


  • 4 salmon fillets, skin on
  • 2 Tbsp chipotle chillies in adobo sauce, finely chopped
  • finely-grated zest and juice of 2 lemons
  • sea salt flakes and freshly-ground black pepper
  • 1 cup sauerkraut
  • ¼ bunch coriander leaves, chopped
  • 2 tomatoes, seeded and diced
  • 1 Lebanese cucumber, seeded and diced
  • 1 red onion, finely diced
  • 2 cloves garlic, minced
  • sea salt flakes and freshly-ground black pepper
  • 8 small multigrain tortillas
  • sour cream, hot sauce, guacamole and crumbled tortilla crisps, to serve


Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 4

1 Preheat oven to 180°C. Use a sharp knife to remove the salmon skin, then scrape any
flesh from the underside. Stretch on a lined oven tray, then top with baking paper and a
second oven tray. Bake for 20 minutes, until very crisp.
2 Dice the fish into 1cm pieces, then mix with the chipotles, zest and juice. Arrange in a
roasting pan, then bake for 10 minutes, until just firm. Place the sauerkraut in a small
saucepan and set over a low heat until barely simmering. Stir in the coriander. Mix the
tomatoes, cucumber, onion and garlic, then season generously with salt and pepper.
3 Warm the tortillas, then serve with sauerkraut, fish, salsa, sour cream, hot sauce,
guacamole and crisp fish skin.