Ready Time: 37 mins

Preparation Time: 30 mins

Cooking Time: 7 mins

Serves: 4


Chipotle Mayo

Garnishes (optional)

Spicy Green Sauce (makes: 1½ cups/ 375g)



  1. For the Spicy Green Sauce, place coriander, garlic, green onions, lime zest and juice, chili, cumin, sugar and pepitas in the bowl of a food processor. Process until fairly smooth. With processor running, drizzle olive oil in a thin stream, and process until fully combined. Mixture will be a little thick. To thin it out add 3 to 4 tablespoons of water, pulsing until combined. Season. Transfer sauce to a serving bowl and set aside.
  2. For the chipotle cream, mix together mayonnaise and chipotle until smooth. Season and set aside.
  3. Stack tortillas in a piece of aluminium foil and seal tightly. Place tortilla packet in a steaming basket and cover with the glass steaming lid. Place on the steaming tray. 
  4. Lightly grease a piece of baking paper with olive oil or butter and place in the other steaming basket. Place salmon on the paper and cover steaming basket with the glass steaming lid. Place on the steaming tray.
  5. Fill water tank up to the MAX fill line with cold tap water. Press SPLIT ZONE then SYNC FINISH. Press the STEAM button to select HIGH for the tortilla. Press the arrow up to select 4 minutes. Press the STEAM button to select LOW for the salmon. Press the arrow up to select 7 minutes. Press START.
  6. After steaming is finished transfer salmon to a serving dish and break up into bite-size chunks.
  7. Spread a little Chipotle Mayo onto tortilla. Add salmon, topped with Spicy Green Sauce and desired garnishes. Repeat with remaining tortillas and filling.

Tip: Prawn tacos are also a delicious option. Steam 450g peeled medium prawns on LOW for 4-5 minutes.