Mix & match seafood tacos

• crispy corn taco shells8
• sushi-grade skinless salmon fillets↗2

  (about 250g), cut into 1cm cubes (ask your fishmonger)

• soy sauce↗2 tbsp tbsp
• Yuzu juice↗2 tbsp tbsp

  or lime juice

• sesame oil↗1 tsp tsp
• avocado↗1

  stoned, peeled and cubed

• nori seaweed↗

  sliced, to serve

• olive oil↗1 tsp tsp
• crushed garlic1
• crushed ginger1 tsp tsp
• spring onions↗3

  sliced, plus extra to serve

• chilli↗1⁄2 tsp finely chopped red tsp

  1⁄2 tsp finely chopped red

• raw king prawns↗250g g

  roughly chopped

• lime↗1

  zested and juiced, plus wedges to serve

• coriander1⁄2 small bunch

  leaves picked

Step-by-step instructions

1. 1

   For the salmon, combine all the ingredients, except the avocado and seaweed, in a bowl and mix well. Cover and leave to marinate in the fridge while you prepare the other ingredients.

2. 2

   For the prawns, heat the olive oil in a pan over a high heat. Add the garlic, ginger, spring onions and chilli, stirring into the oil for 20 secs. Add the prawns and stir constantly until cooked through and pink. Remove from the heat and stir through the lime zest and juice.

3. 3

   Stir the avocado into the salmon and warm the taco shells following pack instructions. Fill each taco with the prawns or the salmon. Top the salmon tacos with the seaweed and the prawn tacos with coriander and extra spring onions. Squeeze over lime wedges to serve.