Today I made my all time favourite Mexican dish, TACOS! The secret to the best tacos is how you cook your protein and how you make the salsa. I created the best honey mustard crusted salmon you will ever taste, trust me. Enjoy and have fun! Don’t forget to use the hashtag #CookingWithFafa if you do try any of my recipes, I would love to see them!
Fish And Chicken Tacos
1/3 cup milk
4 tbsp honey mustard
Pinch of salt
Pinch of black pepper
1/2 cup Just Right Cereal
Leftover chicken (I had leftover honey mustard baked chicken)
1/4 cup chopped cilantro
pinch of black pepper
1/2 lemon squeezed
1/2 cup purple cabbage
Whole wheat tortillas (I used the weight watchers brand)
1/2 cup sour cream
2 tbsp fresh dill
Preheat your oven to 420 degrees F. In a small wide bowl, add in 1/3 cup milk and 4 tbsp honey mustard and set aside. In a food processor, add 1/2 cup Just Right Cereal and pulse a few times until it looks like bread crumbs. Salt and pepper the salmon fillet, dip into the honey mustard sauce and cover with the Just Right bread crumbs. Place into the oven for 20 mins or until crust is golden.
In a medium bowl, chop 1/2 mango, 1 cucumber, 1 tomato, 1 shallot into cubes and mix well. Add in the chopped cilantro, black pepper and 1/2 lemon squeezed. Mix until and ingredients are blended. Chop around 1/2 cup of purple cabbage and set aside.
In a small bowl, mix in 1/2 cup sour cream and 2 tbsp fresh dill and mix and set aside.
Heat a pan at medium heat and toast the tortillas lightly. Add in your sliced chicken or salmon, sprinkle some purple cabbage, 1 tbsp of the salsa and 1 tsp of the sour cream sauce and serve. Enjoy!