Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Fry salmon
Heat a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the salmon with a pinch of salt and cook for 3-4 min on either side until cooked through. Transfer the salmon to a plate and set aside. Wipe and reserve the pan.
Meanwhile, peel and cube the mango. Chop the cucumbers. Finely chop the coriander. Juice the lime. To a bowl, add half of the lime juice, the mango, blacksesameseeds, coriander and cucumbers. Toss and set aside.
In a second bowl, combine the remaining lime juice, sour cream, smokedpaprikapowder, honey, salt and ketchup with a pinch of chipotle powder(spicy!). Set aside. This is your chipotlecream.
4 Fry tortillas
Return the reserved pan to a medium-high heat. Add small knob of butter. Once melted, add a tortilla wrap and cook until both sides get crispy and lightly browned. Transfer to a plate. Repeat with all of the tortillas.
Using two forks, flake the salmon and season with salt and pepper. Load the fried tortillawraps with the salmon, chipotlecream and mangosalsa.