CREAMY TACOS RECIPES

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CRISPY SALMON TACOS | JAMIE OLIVER RECIPES



Crispy salmon tacos | Jamie Oliver recipes image

Quick, healthy and colourful – this super-speedy dish is sunshine on a plate. The fresh rainbow salsa paired with crispy salmon skin is a total joy. With juicy tomatoes, soft mango, creamy avocado, and zingy lime – you can’t go wrong.

Total Time 20 minutes

Yield 2

Number Of Ingredients 8

160 g ripe mixed-colour cherry tomatoes
1 small ripe mango
½ a small ripe avocado
2 spring onions
2 x 130 g salmon fillets skin on, scaled, pin-boned, from sustainable sources
2 heaped teaspoons Cajun seasoning
4 small tortillas
2 limes

Steps:

  • Quarter the cherry tomatoes. Destone, peel and roughly chop the mango. Scoop out the avocado and finely slice. Trim and finely slice the spring onions. Carefully cut the skin off the salmon and place it in a non-stick frying pan on a medium-high heat to crisp up on both sides. Pat the Cajun seasoning all over the salmon fillets, then fry for 5 minutes, turning to get them golden on each of their sides. Once the skin is crispy, move it to sit on top of the salmon. Meanwhile, use tongs to toast the tortillas directly over the flame of your gas hob for 15 seconds, or use a hot pan. Sprinkle the mango, avocado and spring onions over the tortillas, then flake over the salmon and crack over the skin. Toss the tomatoes and the juice of 1 lime in the residual heat of the pan for 30 seconds, then spoon over the tortillas. Serve with lime wedges, for squeezing over.

Nutrition Facts : Calories 584 calories, FatContent 24.6 g fat, SaturatedFatContent 5.8 g saturated fat, ProteinContent 35 g protein, CarbohydrateContent 59.5 g carbohydrate, SugarContent 17 g sugar, SodiumContent 1.8 g salt, FiberContent 4.1 g fibre

CREAMY SCALLOPED POTATOES – INSTANT POT RECIPES



Creamy Scalloped Potatoes – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 13

1 1/2 lbs potatoes (peeled and cut into 1/4 inch slices)
1 tbsp dried parsley
1/2 tsp kosher salt
1/2 tsp onion powder
1/2 tsp fresh thyme
1/4 tsp pepper
1 cup chicken broth (or vegetable)
3 tbsp butter
3 tbsp flour
3/4 cup milk
1 tbsp spicy brown mustard
1/4 tsp nutmeg
1/2 cup shredded cheddar

Steps:

  • Place sliced potatoes in the Instant Pot. Sprinkle with parsley, salt, onion powder, thyme and pepper. Pour broth over the top.
  • Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 1 minute.
  • When the time is up, quick-release the pressure.
  • Remove potatoes with a slotted spoon to a 1.5 quart ovenproof casserole.
  • Add butter to the Instant Pot. Turn the pot off by Selecting CANCEL and then select the SAUTE function.
  • When butter is completely melted, sprinkle in flour and stir until smooth.
  • Add milk, mustard and nutmeg and cook and stir until thickened and bubbly. Add more milk if needed to achieve the desired consistency.
  • Pour sauce evenly over potatoes. Top with cheese and set under a broiler for 5-10 minutes until golden and bubbly.

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