Simple salmon tacos
Freshly grilled, lightly spiced salmon fillets are piled into soft tacos with sour cream, shredded cabbage, chopped avocado and fresh coriander for a delicious casual supper.
Per serving: 511kcals, 22.2g fat (4g saturated), 54.4g carbs, 5.1g sugars, 28.9g protein, 10.5g fibre, 0.724g sodium
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Prep: Cook: |
10 minutes 10 minutes |
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| Difficulty: | Easy | |
| Serves: | 4-6 portions |
| Ingredients |
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| 600g skinless salmon fillets |
| 1 tbsp olive oil, plus more for brushing |
| ½ tsp chilli powder |
| 1 tsp smoked paprika |
| ½ tsp cumin |
| Salt and black pepper |
| Juice of 2 limes |
| 1 ripe avocado, chopped |
| ½ a head of cabbage, thinly sliced |
| 8 soft white or wholemeal tortillas |
| 200g sweetcorn |
| A small handful of fresh coriander, chopped |
directions
- Heat a barbecue or grill pan to a medium-high heat. Whisk together the oil, chilli powder, paprika, cumin, salt, pepper and half of the lime juice. Rub the mixture over both sides of the salmon fillets.
- Brush the barbecue or pan lightly with oil, then cook the salmon fillets for three minutes per side until cooked through. Remove from the heat, then flake into large chunks.
- Toss the avocado with the remaining lime juice and season with salt and pepper.
- Add some cabbage to a tortilla, then top with some salmon, avocado, sweetcorn and coriander to serve.
