Dressing:
100g coriander leaves and stems
25g pickled Jalapeno’s
1 pinch chilli powder
2 cloves garlic
½ lime (juice only)
100g Greek yoghurt
100g mayonnaise
1 tsp Pink Lake salt
Slaw:
500g white cabbage thinly shredded
160g white onion thinly sliced
150g carrot peeled and grated
50g spring onion thinly sliced
Salsa:
8 small yellow tomatoes
¼ red onion
1 tbsp pickled jalapeno’s
1 clove garlic (crushed)
2 tbsp coriander (chopped)
½ lime (juice only)
45ml Mount Zero Chilli Pressed extra virgin olive oil
Pink Lake salt to taste
Tacos:
400g skinned Huon Salmon cut into 8 even strips
30ml Mount Zero Frantoio extra virgin olive oil
1 tsp sweet smoked paprika
Pink Lake salt to taste
½ lime
8 La Tortilleria corn tortillas, lightly charred over a flame