Ingredients
- skinless salmon fillets 2
- lime 1, juiced
- hot smoked paprika ½ tsp
- baby plum tomatoes 10, finely diced
- green chilli 1, finely chopped
- avocado ½ sliced
- corn tortillas 4 small, warmed
- avocado ½, roughly chopped
- lime 1, juiced
- coriander a small handful
- natural yogurt 3 tbsp
- Tabasco sauce (optional)
Method
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Step 1
Step 1
Put the salmon in a glass dish.Add half the lime juice, the paprika and a good pinch of salt and rub into the flesh. Leave for 10 minutes.
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Step 2
Step 2
To make the avocado cream, put the avocado in a small food processor with the lime juice, coriander and the yogurt. Whizz until smooth then season with salt and Tabasco, if you like.
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Step 3
Step 3
Mix the tomato and chilli and add a squeeze of lime.
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Step 4
Step 4
Grill the salmon for 5 minutes, or until just cooked through. Divide between the warm tortillas, then top with tomato mix, sliced avocado and the avocado cream.
Nutritional Information
- Kcals 592
- Fat 36.4g
