Ingredients
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10-12 radishes, cleaned, some sliced, others cut into wedges with green tops intact
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1 medium red onion, sliced
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fresh limes
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salt and freshly ground black pepper
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300-500g piece hot-smoked salmon
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2 tablespoons maple syrup
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1 tablespoon chopped fresh dill
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½ teaspoon dried chilli flakes
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1½ large or 3 small avocados
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2-3 tablespoons tequila
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½ red chilli, finely chopped
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8-10 small flour tortillas
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100 grams feta, crumbled
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small bunch coriander
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pickled jalapeños, to serve
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hot sauce (I used green Tabasco)
These warm morsels of Mexican delight are so simple to prepare you’ll wonder why you didn’t make them last summer! You can assemble them before serving or present the ingredients in small bowls so guests can make their own. There’s no right or wrong here. Amounts are just a guide so freestyle with whatever you have on hand. They taste great with grilled line-caught fish fillets in place of salmon. Serves 4-5
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Place the radishes and onion in a small bowl and squeeze over the juice of a lime. Sprinkle with salt, toss and leave to marinate
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Put the salmon on a baking tray and drizzle with maple syrup. Sprinkle with dill and chilli flakes. Season and bake in a 200°C fanbake oven or under the hood of your barbecue for 10 minutes until lightly browned and fragrant
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Scoop the avocado flesh into a bowl and smash with a fork, mixing in the tequila, a good squeeze of lime juice, fresh chilli and salt to taste
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Place the tortillas on a barbecue or grill pan and warm until grill marks appear
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TO ASSEMBLE: Spread a little guacamole onto a warm tortilla. Add some marinated radish and onions, smoked salmon (or grilled fish fillets) and a scattering of crumbled feta. Tear up some coriander and throw it on with a few jalapeños. Finish with a squeeze of fresh lime and a drizzle of your favourite hot sauce
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