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Salmon skin & offcuts | Lime | Olive oil
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Crispy-Skin Tacos
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The skin and offcuts finally get their moment. Seasoned with chipotle and lime, seared until deeply crisp, then piled into corn tortillas with a cold vinegar slaw and a quick avocado mash. Nothing wasted. Everything good.
Ingredients
Salmon skin and offcuts
Corn tortillas
Green cabbage
Cucumber
Avocado
Lime
Sriracha sauce
Chipotle powder
Onion powder
Dried oregano
Champagne vinegar (or white wine vinegar)
Sea salt
Black pepper
Olive oil
How To
Make the slaw first — shred cabbage, slice cucumber thin, toss with champagne vinegar and a pinch of salt, refrigerate while you prep everything else.
Rough mash the avocados with sriracha, lime juice, salt and pepper into a quick guac.
Pat the skin and offcuts dry, season with chipotle powder, onion powder, dried oregano, lime zest, salt and pepper.
Heat a little olive oil in a dry pan until screaming hot — sear the skin pieces until deeply golden and crisp, about 3–4 minutes per side, then transfer to a paper towel.
Warm the corn tortillas in the same pan, pile with crispy skin, cold slaw, and avocado mash.
Tips & Tricks
Make the slaw the night before — it deepens and softens overnight in the fridge. Make the avocado mash fresh on the day to avoid browning.
Salmon skin has enough fat to fry itself — you don't need much oil. The trick is heat and contact, nothing else.