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Roast salmon tacos with quick pickled carrots & radishes

Roast salmon tacos with quick pickled carrots & radishes


Give leftover roast salmon a lift with this peppery pickle, ready in minutes

  • Feeds 4 Feeds 4
  • Ready in 20 minutes

Each serving contains

  • Energy
    1976kj 472kcal
  • Fat
    Med 30%
  • Saturates
    Med 27%
  • Sugar
    Low 10%
  • Salt
    Med 26%

% of adult’s reference intake | Carbohydrates per serving : 40g


  • 100ml Co-op white wine vinegar
  • 1 tsp black peppercorns
  • 1 large Co-op British carrot, cut into ribbons with a vegetable peeler
  • 100g radishes, thinly sliced
  • 400g leftover roast salmon, or 2 x 180g Co-op kiln-roasted salmon fillets
  • 8 Co-op mini wheat & white tortilla wraps, or 4 Co-op plain tortilla wraps
  • 4 tbsp Co-op reduced fat crème fraîche
  • 100g Co-op British red cabbage, shredded
  • 1 lime, cut into wedges
  • Few coriander sprigs, leaves only
  • 4 tbsp pomegranate seeds


  1. For the quick pickle, put the vinegar and peppercorns into a small saucepan and bring to a simmer
  2. Remove from the heat and stir in the carrot ribbons and radishes
  3. Leave for 10 mins, then drain off the vinegar and discard the peppercorns
  4. Meanwhile, warm the cooked salmon, if you like
  5. Spread the tortillas with the crème fraîche and flake over chunks of the salmon
  6. Add the cabbage and squeeze over some lime juice
  7. Top with some pickled carrot and radish, and serve garnished with the coriander and pomegranate seeds

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