Salmon and black bean tacos
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 2 skinless fillets salmon
- 1½ tsp ground cumin
- 1 tbsp (Tesco sells a very good spicy one) chipotle paste
- small 200g tin black beans, rinsed and drained
- a handful of leaves coriander, chopped
- 6 cherry tomatoes, chopped
- 1 lime, half in wedges
- 4 taco shells
Method
- STEP 1
Put the salmon in a heatproof dish. Mix the chipotle and 1 tsp of the cumin, season and rub all over the salmon. Grill for 5 minutes until just cooked through.
- STEP 2
Toss the beans with the coriander, cherry tomatoes, lime juice and the rest of the cumin. Season, then spoon into the tacos with chunks of the salmon. Serve with wedges of lime to squeeze over.
