Alexina Anatole served up tasty salmon tacos with grapefruit salsa and avocado crema on Saturday Kitchen.

The ingredients are: 4 salmon fillets, about 150–200g each, skin and bones removed, ½ tbsp cumin seeds, 1 tsp hot paprika, 1 tsp dried oregano, ½ tsp cayenne pepper (or dried red chilli flakes), 1 tsp garlic powder, 1 tsp maple syrup, 2 tbsp vegetable oil and ¼ tsp fine sea salt.

For the avocado crema: 1 lime, juice only, to taste, 30g creamed coconut (or coconut cream), 1 tbsp freshly boiled water (omit if using coconut cream), 1 avocado, 20g fresh coriander, leaves and stalks, 1 green chilli, deseeded, 1cm piece fresh root ginger, peeled and roughly chopped, ½ small garlic clove, grated, ½ tsp maple syrup and ¼ tsp fine sea salt.

See more fish recipes in the book titled: Heart-Healthy Fish Recipes available from Amazon now.