Spicy Grilled Fish Tacos | Marion's Kitchen

Heat the Sichuan peppercorns and cumin seeds in a frying pan over high heat for 2 minutes or until fragrant. Transfer to a mortar and use a pestle to grind to a fine powder. Transfer the ground spices to a large bowl. Add the gochugaru, salt and lime juice. Mix until well combined. Add the salmon fillets and rub with the spice mix until well coated. Set aside to marinate while you prepare the remaining ingredients. 

For the herbed onions, in a small bowl, mix the onion, coriander and mint. Set aside until ready to serve. 

To make the lime mayonnaise combine the ingredients in a small bowl. 

Heat a barbecue grill plate, cast iron pan or non-stick frying pan over high heat. Once your plate or pan is hot, wipe it with the oil so that it’s greased but not pooling with oil. Place your salmon fillets into the hot pan. Let them sear for 2 minutes or until the fish comes away easily from the pan and the spices have blackened slightly. Use a spatula and tongs to loosen the salmon and flip it over. Sear for another 2 minutes. Sear the sides of the fillets for a minute or so also. Then turn the heat off and allow the fish to rest in the pan, flipping every so often for another five minutes so that the fillets are cooked through.  

In the meantime, toast the tortillas over a flame or in a pan. To serve, top tortillas with lettuce, chunks of salmon and herbed onion. Drizzle over the lime mayonnaise and your choice of hot sauce. Sprinkle over chilli slices, if using and serve. Serve with lime wedges.