Ingredients

8 crispy corn taco shells
For the salmon
2 sushi-grade skinless salmon fillets
(about 250g), cut into 1cm cubes (ask your fishmonger)
2 tbsp soy sauce
2 tbsp Yuzu juice
or lime juice
1 tsp sesame oil
1 avocado
stoned, peeled and cubed
nori seaweed
sliced, to serve
For the prawns
1 tsp olive oil
1 crushed garlic
1 tsp crushed ginger
3 spring onions
sliced, plus extra to serve
1⁄2 tsp finely chopped red chilli
250g raw king prawns
roughly chopped
1 lime
zested and juiced, plus wedges to serve
1⁄2 small bunch coriander
leaves picked

Method
step 1
For the salmon, combine all the ingredients, except the avocado and seaweed, in a bowl and mix well. Cover and leave to marinate in the fridge while you prepare the other ingredients.

step 2
For the prawns, heat the olive oil in a pan over a high heat. Add the garlic, ginger, spring onions and chilli, stirring into the oil for 20 secs. Add the prawns and stir constantly until cooked through and pink. Remove from the heat and stir through the lime zest and juice.

step 3
Stir the avocado into the salmon and warm the taco shells following pack instructions. Fill each taco with the prawns or the salmon. Top the salmon tacos with the seaweed and the prawn tacos with coriander and extra spring onions. Squeeze over lime wedges to serve.