Salmon and black bean tacos
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 2 skinless fillets salmon
- 1½ tsp ground cumin
- 1 tbsp (Tesco sells a very good spicy one) chipotle paste
- small 200g tin black beansrinsed and drained
- a handful of leaves corianderchopped
- 6 cherry tomatoeschopped
- 1 limehalf in wedges
- 4 taco shells
Nutrition: per serving
- kcal469
- fat23g
- carbs24.6g
- fibre7.2g
- protein36.7g
- salt1.1g
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.
