Ingredients

• 500 gm salmon
• 2 tbsp fresh basil leaves, chopped/torn or 1 tbsp dried basil
• 2 tbsp fresh lime juice
• 2 tbsp olive oil
• generous pinch of chili powder
• salt & pepper to taste

• 1 large purple onion, sliced
• 1 large zucchini, slice, then cut into strips
• 1 large yellow pepper, cut into fine long strips (like match sticks)
• 12 snap peas, or snow peas, cut into ‘match sticks’ (threads removed)
• 1 large carrot, cut into ‘match sticks’

• 2 cups romaine lettuce, shredded
• 12 corn taco shells
• halves limes to decorate

Instructions

1. Place salmon under dish, add salt & pepper to taste. Cook for about 10 minutes, until done to taste.
2. Meanwhile, please skillet over medium heat, ad 1 tbsp olive oil.
3. Add in onion, cook for a couple of minutes.
4. Add zucchini, lime juice, basil, salt, pepper and chili powder
5. Once cooked, place in a warmed dish.
6. Add another tbsp oil to the skillet
7. Stir fry yellow pepper, carrot and snow peas for a few minutes
8. Place in a 2nd warmed dish
9. Place taco shells under the grill to warm (about 30 seconds each side)
10. With 2 forks, break cooked salmon into flakes and place in warmed dish
11. Place tacos on to a serving dish
12. Fill with shredded lettuce, salmon, lime onion & zucchini, and ‘match stick’ vegetables
13. Decorate with lime slices, or remaining fresh basil leaves