Sashmi tacos

Prep 0 h : 0 m
Cook 0 h : 30 m


  • For salsa

    4 red tomatoes, skinned and finely chopped

    2 jalapeñoes, grilled and chopped

    25g coriander leaves, chopped

    10g garlic, finely chopped

    1 white onion, finely chopped

    Salt and pepper, to taste

    To assemble

    Oil, for frying

    16 taco shells

    250g red tuna meat

    250g salmon

    250g king crab meat

    250g scallops


  • To make salsa, mix together tomatoes, jalapeñoes, coriander, garlic, onion and seasoning. Set aside.

    Heat oil in a deep-fat fryer to 200°C and fry taco shells. Place on kitchen paper to absorb excess oil.

    Shred all fish.

    Combine fish with half the salsa, scoop into taco shells and serve with remaining salsa.