Descale and skin the salmon. Dice into small cubes.

Finely chop the red chilli, ¾ of the ginger and coriander.

Add the salmon to a bowl along with the juice and zest of a lime, half of the chopped chilli, ginger and half of the coriander. Leave this in the fridge to marinate.

Grate the carrot and shred the red cabbage and savoy cabbage.

For the slaw dressing, combine the soy sauce, honey, rice wine
vinegar, juice of half a lime and sesame oil. Grate in the garlic
and remaining ginger and give it a mix.

Massage 4 tbsp of the dressing into the carrots and cabbage.

Peel the mangos with a speed peeler and cut down the side of the stone and side into small cubes. Add the remaining chilli and
coriander.

Get a pan on medium to high heat and cook the soft taco shells
for 30 seconds. Brush the inside of what will be your taco with a
little of the soy dressing. Take the tacos out of the pan.

Reduce the remaining dressing in your pan over a low heat to
make a sticky glaze.

Get your marinated salmon out of the fridge. Pile up the slaw
onto your taco shells before topping with the salmon, mango
salsa, and final drizzle of soy glaze. Enjoy.