Blueberry Habanero Salmon Tacos

Ingredients

• 1 habanero chili
• 300 g blueberries
• 50 g basil
• 1 Red Onion
• 5 g Ginger
• 1 tbsp honey
• Salt
• 150 g salmon fillet
• 0.5 lemon
• Pepper
• 1 tbsp Olive Oil
• 1 small zucchini
• 2 small tortilla sheets
• 1 Lime

Instructions

1. 1.

   Wash the habanero pepper, pat dry, halve and seed it. Wash blueberries and pat dry. Wash basil, shake dry, pluck leaves. Set aside 20 g of basil. Peel and finely chop onion. Peel and finely chop ginger. Blend all prepared ingredients with honey and salt in a blender or food processor until smooth.

2. 2.

   Pat salmon dry and drizzle with juice of half a lemon. Season with salt and pepper. Heat oil in a non-stick pan and cook salmon over medium heat for about 6–7 minutes on each side until cooked through.

3. 3.

   Wash, trim and slice zucchini into thin sticks. Slice remaining basil into strips.

4. 4.

   Layer tortilla sheets with salmon and zucchini, drizzle with sauce, top with basil strips, halve lime and squeeze juice over tortillas.