Pink Salt Salmon Taco's

Prep 30 mins

Cooking 10 mins

Serves Makes 6

We love a fish taco. But we really, really love a luxe fish taco! And it doesn’t come much more luxurious than this. Home-made pink salt tortillas, stuffed with giant flakes of perfectly cooked pink salt salmon. To top it off? A decadent beetroot cream, a bit of veggie crunch and a generous squeeze of fresh lemon. It’s the perfect combination of soft VS crunchy, rich VS tart.

What you will need

  • 1 cup sour cream or crème frâiche (if you are watching the scales, substitute with medium cream yoghurt)
  • 2 cups cake flour
  • 1 tsp Natural Herbs and Spices Himalayan Pink Salt
  • ½ cup cooked beetroot, finely chopped
  • ¼ cup olive oil
  • Big pinch Natural Herbs and Spices Himalayan Pink Salt
  • ¾ cup water
  • ¾ tsp freshly ground Natural Herbs and Spices Black Peppercorns
  • 4 salmon fillets
  • Natural Herbs and Spices Himalayan Pink Salt
  • Lettuce
  • Radish, finely sliced
  • Dill tips
  • Spring onion, finely sliced
  • Micro greens (optional, this is just for the pretty)
  • Lemon or lime wedges


To make the beetroot cream, place all the ingredients for it in a blender and blitz until it is smooth. (A stick blender also works for this if you do not have a normal blender.) Cover and refrigerate until you use it.

Then, line a baking tray with baking paper. Place the salmon fillets on the baking tray and grind the Natural Herbs and Spices Himalayan Pink Salt and Black Pepper over the salmon – make sure you season them all around. Pop salmon into a pre-heated 200 °C oven and bake until just done – it takes about 15 minutes.

While the salmon is baking, add all the tortilla ingredients together, mix and knead for five minutes. Wrap dough in cling film and place in fridge for 5 minutes to rest. Form dough into a sausage, cut 6 equal pieces and form them into balls. Dust a surface generously with flour and use a rolling pin to roll the tortillas as thinly as possible. (Dust the rolling pin with flour as well if it sticks.) Add a small splash of olive oil to a large non-stick pan and fry the tortillas over low heat on both sides until done – it takes just a minute or two per tortilla.

Place warm flaked salmon and veggies on tortillas, spoon over some beetroot cream and give it a very generous squeeze of fresh lemon or lime. Roll up and tuck in.


Recipe & photography by food stylist and blogger of everything yum, Lizet Hartley: