Made with


Hot smoked salmon - Traditional -

Where to buy
  • 2 hot smoked salmon fillets, flaked
  • 8 in / 20 cm flour or corn tortilla shells
  • ½ large green cabbage, thinly sliced or shredded
  • 1-2 avocados, sliced
  • ½ bunch cilantro (around 1 cup / 128 g loose, not packed in)
  • 2-3 limes
  • hot sauce of choice
  • tortilla chips



  • 2 ripe avocados
  • ¼ teaspoon salt, plus more to taste
  • 1 tsp. fresh lime or lemon juice
  • 2-4 tbsp. minced red onion or thinly sliced green onion
  • 1-2 serrano (or jalape.o) chilis, stems and seeds removed, minced
  • 2 tbsp. cilantro (leaves and tender stems), finely chopped
  • pinch freshly ground black pepper
  1. Flake the salmon into large chunks and place in a serving bowl.
  2. Slice the green cabbag thinly as well as the cilantr. Cut the lime into slices.
  3. Char the tortillas over an open flame on your stove or grill, or soften in the oven or in a pan if using an electric or induction stove top.
  4. Take one charred tortilla and add a small handful of the shredded cabbage, top with 2-3 oz / 55-85 g of the smoked salmon. Tuck in 2-3 slices of avocado next to the salmon along with a few sprigs of cilantro. Drizzle the guacamole and add an extra squeeze of lime. Add a few dashes of hot sauce if you like. Serve with chips, salsa, and guacamole.



  1. Roughly mash the avocado with a fork
  2. Sprinkle with salt and lime (or lemon) juice.
  3. Add the chopped onion, cilantro, black pepper, and chilis.

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