Ingredients

  • ½ cup (125 g) mayonnaise
  • ½ cup (125 g) sour cream
  • 1 tablespoon Adobo sauce from tin of chipotle peppers in Adobo sauce (or 1 tablespoon chili powder)
  • 1 tablespoon ground cumin
  • 2 tablespoons lemon juice
  • Salt and pepper, to taste
  • 1 cup (250 g) shredded white cabbage
  • 2 cups (500 g) kale (stems removed), finely chopped
  • 1 small green chili pepper, finely chopped
  • A big handful of fresh cilantro, chopped, plus extra for garnish
  • 1 garlic clove
  • Juice of 1 lime
  • 1 lb (450 g) hot-smoked salmon (or your favorite hot-smoked fish)
  • 8 flour tortillas, warmed
  • 1 cup (250g) farmhouse queso fresco (see recipe below)
  • limes, cut in wedges, for garnish
Print recipe

Directions

This recipe was created by our friend, Imen McDonnell (farmette.ie) and is taken from her book The Farmette Cookbook:
"Every Tuesday night, the farm kitchen is transformed into a taqueria. Whether we use our own chicken, whatever is fresh and fun at the fishmonger, or a fresh cut from the local butcher, a little Mexicana on the schedule saves us a three-hour drive to the nearest margarita and mole. Our favorite standby is Hot-Smoked Burren Salmon Tacos. Combining smoky chipotle with garden-fresh kale and cabbage verde, these fish tacos pack a rich and flavorful yet balanced punch, not to mention plenty of omega-3s and antioxidants."
  1. Make the crema: Mix the mayonnaise and sour cream together in a large bowl.
  2. Add the adobo sauce, cumin, and lemon juice; season with salt and pepper to taste.
  3. Make the verde: In a food processor, pulse the cabbage, kale, chili pepper, cilantro, garlic, lime juice, and salt to taste until coarsely chopped.
  4. Assemble the tacos: Flake the hot-smoked salmon into each tortilla, and top with a spoonful each of crema and verde. 2-3 tablespoons of queso fresco.
  5. Serve with lime wedges and cilantro.
  6. Feast.

Want More Ideas?

Follow Kerrygold on Instagram

explore our

Similar Recipes

Seasonal

Christmas Cake in a Mug

Place the butter in a bowl and microwave it for 30 seconds until melt...

Baking

Mini Victoria Sponge Cakes

Preheat the oven to 180C. In a large bowl or the bowl of a...

Baking

Butterscotch Pudding with Salted Caramel

If you’re crazy about salted caramel, you will love this indulgent dessert rec...

Serves 6
Seasonal

Cranberry and Stuffing Christmas Crackers

This recipe makes 8 of Shane Smith's cranberry & stuffing Christmas crack...

At Home With Kerrygold

Kerrygold Jam Drop Cookies

To watch Shane Smith cook these tasty jam drop cookies, click...

Main courses

Baked aubergine with tomato and cheese

Whoever said vegetables lack substance will eat their words with our baked auber...

Serves 4-6
Main courses

ROASTED VEGETABLE GALETTE

Preheat the oven to 180c...

see more