Gran Taco with salmon and mango salsa

Name: Gran Taco with salmon and mango salsa
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 300 g frozen peas; 600 g floury potatoes; 8 TABLESPOONS Oil; 7-10 Tbsp taco spice, salt, sugar; 1 small mango (about 350 g each); 1 red pepper; 100 ml Tomato-Chili-Sauce (bottle; e.g. "Texicana Salsa"); 3 TABLESPOONS Lime juice; 250 g Strem salmon; 6 Stem/s Coriander; 4 small wheat tortilla (ca. Ø 15 cm); baking paper

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

A wise foodie once said, "Live every day like it's Taco Tuesday." You don't have to tell us twice, because fried crispy in the pan and served with pea puree and oven chips, tacos taste great on Mondays, Wednesdays, Thursdays ...

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

300 g frozen peas
600 g floury potatoes
8 TABLESPOONS Oil
7-10 Tbsp taco spice, salt, sugar
1 small mango (about 350 g each)
1 red pepper
100 ml Tomato-Chili-Sauce (bottle; e.g. "Texicana Salsa")
3 TABLESPOONS Lime juice
250 g Strem salmon
6 Stem/s Coriander
4 small wheat tortilla (ca. Ø 15 cm)
baking paper

Directions

1
Scald peas with boiling water, stand for about 3 minutes and then drain. Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Line a tray with baking paper. Peel and wash the potatoes and cut them into approx. 1 cm thin chips. Mix with 2 tbsp. oil and 1 tbsp. taco spice. Spread on the tray and bake in a hot oven for 25-30 minutes, turning from time to time.
2
Peel the mango, remove the flesh from the stone and cut into cubes of about 1 cm. Clean, wash and also dice the peppers. Mix both with the tomato and chilli sauce. Season with salt and 1 pinch of sugar.
3
For the pea purée, roughly puree drained peas, 2 tablespoons of oil and lime juice with a hand blender. Season to taste with salt and 1 pinch of sugar. Pluck the salmon coarsely. Wash the coriander, shake dry and remove the leaves. Heat 4 tablespoons of oil in a pan. Fry the wraps in the pan one after the other on each side until golden brown.
4
Spread the pea jam on the wraps. Cover with salmon, mango salsa and chips. Sprinkle with coriander.