Neven Maguire's Charred Salmon & Prawn Tacos with Red Chilli Chimichurri

INGREDIENTS

• 2 Packs Simply Better Irish Organic Salmon Darnes
• 1 Pack Single Origin Black Tiger Prawns
• 1 Tbsp. Simply Better Expertly Blended Seafood Seasoning
• 1 Tbsp. Simply Better Spanish Extra Virgin Olive Oil PDO Terra Alta
• 1 Carton Simply Better Handmade Buttermilk Ranch
• 1 Pack Simply Better Italian Piadina Romagnola IGP Alla Riminese
• 1 Carton Simply Better Handmade Red Chilli Chimichurri
• 2 Ripe Avocadoes
• ¼ White Cabbage, cored and finely shredded
• 2 Simply Better Irish Red Chillies, thinly sliced
• Lime Wedges, to serve

METHOD

1. Preheat a griddle pan or barbecue over a high heat. Dry the salmon and prawns with kitchen paper and then drizzle with a little olive oil and sprinkle with the seafood seasoning. Brush the griddle pan with oil and cook the salmon for 8 minutes until cooked through and nicely charred, turning regularly. Add the prawns and cook for the last 3 minutes, turning once.
2. Heat a large frying pan over a high heat. Sear the flatbreads for about 20 seconds on each side. Spread over a couple of Tbsp. of the buttermilk ranch and then smear with a good dollop of the red chilli chimichurri. Slice the flatbread into four pieces.
3. Cut the avocadoes in half and remove the stones, then peel off the skin and thinly slice the flesh. Arrange half on each of the flatbreads and then flake the salmon into pieces and scatter on top with the prawns. Finish with the white cabbage and chillies. Put on plates and add lime wedges to serve. Put the rest of the buttermilk ranch and red chilli chimichurri in small dishes to serve alongside.