Tortillas with Salmon and Fruity Salsa

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Tortillas with Salmon and Fruity Salsa
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
785
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie785 kcal(37 %)
Protein42.31 g(43 %)
Fat30.01 g(26 %)
Carbohydrates89.14 g(59 %)
Sugar added0 g(0 %)
Roughage5.39 g(18 %)
Vitamin A223.88 mg(27,985 %)
Vitamin D0 μg(0 %)
Vitamin E1.57 mg(13 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.79 mg(72 %)
Niacin21.79 mg(182 %)
Vitamin B₆1.5 mg(107 %)
Folate104.71 μg(35 %)
Pantothenic acid2.83 mg(47 %)
Biotin9.37 μg(21 %)
Vitamin B₁₂3.81 μg(127 %)
Vitamin C54.11 mg(57 %)
Potassium1,376.21 mg(34 %)
Calcium80.1 mg(8 %)
Magnesium83.61 mg(28 %)
Iron4.11 mg(27 %)
Iodine0.37 μg(0 %)
Zinc1.64 mg(21 %)
Saturated fatty acids4.14 g
Cholesterol88.75 mg
Author of this recipe:

Ingredients

for
4
For the salmon
1
4 tablespoons
1 teaspoon
½ teaspoon
ground Cilantro
½ teaspoon
1 pinch
1 tablespoon
500 grams
For the salsa
½
red Onion
2
green Jalapeños (from a jar)
2
1
small Mango
1 handful
1
Lime (juice)
For the tortillas
2
green Jalapeños (from a jar)
200 grams
150 grams
1 teaspoon
½ teaspoon
1 tablespoon

Preparation steps

1.

For the salmon, peel the garlic and press. Mix with 2 tablespoons olive oil. Stir in the paprika, coriander, cumin, chile, lime juice and a pinch of salt. Rinse the fish, pat dry and brush with spiced oil. Cover and refrigerate.

2.

For the salsa, peel the onion and chop finely. Cut the jalapenos into small cubes. Rinse the tomatoes, cut in half, remove the stem and seeds and dice the flesh. Peel the mango, cut the flesh away from the pit and into cubes. Rinse the cilantro, shake dry and chop. Mix all the ingredients for the salsa, season with lemon juice, salt, cayenne, and sugar.

3.

For the tortillas, cut the jalapenos into small cubes. Mix with the two types of flour, turmeric and salt in a bowl. Add about 250 ml (approximately 1 cup) of water. The dough is at first somewhat crumbly. Knead about 5 minutes to achieve a smooth texture. Divide the dough into 6-8 portions, shaping each into balls. Roll out on a floured surface to wafer-thin pancakes.

4.

Preheat the convection oven to 80°C (approximately 175°F). In a nonstick skillet with a little oil, gently fry the tortillas one by one on both sides for a few minutes. Keep the finished tortillas warm in the oven and cover with a damp cloth.

5.

Meanwhile, cook the salmon in another pan in the remaining oil for about 5 minutes. When fully cooked, break into small chunks with a fork.

6.

Serve the tortillas with salmon and top with salsa.