Ingredients
130g Raw salmon
3 Tbsp Lime juice
1/2 handful Fresh coriander
1/2 cup Red cabbage
1/4 Avocado
5 Cherry tomatoes
2 Tbsp Greek yoghurt
1/2 Tbsp Slices jalapenos
2 sml Taco tortillas
Zest of one Lime
1/4 tsp Ground coriander
1/2 tsp Ground paprika
1/2 tsp Chilli flakes
1/2 tsp Garlic powder
Methods
Preheat the oven to 200ºC.
Slice the salmon into cubes. Place in a bowl with lime zest and half the lime juice. Mix through paprika, chilli flakes, garlic powder and dried coriander.
Line a baking sheet with baking paper and place the salmon on the tray. Bake for 15 minutes depending on the thickness of the fish.
Mix together the greek yoghurt, rest of the lime juice, chopped coriander, jalapenos, salt and pepper. This is your cream.
Using a vegetable peeler shred the cabbage. Place the cabbage in a bowl and sprinkle with salt.
Pull the salmon apart and pile the sliced avocado, cream, cabbage, tomatoes and salmon into the tacos. Garnish with lime juice and coriander.
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