Salmon Tacos with Avocado Cream

4 standard portions

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Ingredients

• 480 g Salmon fillets
• 0.5 tablespoons Paprika
• 0.5 tablespoons Chipotle powder (or any chilli powder)
• 0.5 tablespoons Cumin
• 1 pinch Fine sea salt and ground black pepper
• 8 Soft tacos
• 200 g Crunchy lettuce/cabbage mix (shredded)
• 1 Avocado
• 4 tablespoons 0% fat Greek yogurt
• 1 Lime ((juice only))
• 2 tablespoons Fresh coriander (cilantro) (cilantro)
• 2 tablespoons Water
• 2 Tomatoes (diced)
• 50 g Feta (crumbled)

Method

1. Mix together 0.5 tbsp Paprika, 0.5 tbsp Cumin, 0.5 tbsp Chipotle powder (or any chilli powder) and 1 pinch Sea salt and black pepper and rub over the salmon. Put the salmon under the grill (broiler) for 12 minutes, until cooked through.
2. Make the avocado cream by adding to a food processor 1 Avocado, 4 tbsp 0% Greek yogurt, juice of 1 Lime and 2 tbsp Water and blending until smooth. If you don't have a food processor, then you can mash it all together in a bowl, but you won't get as smooth a sauce.
3. Once the salmon is cooked, use a fork to flake it.
4. Build your tacos by adding 200 g Crunchy lettuce/cabbage mix to 8 Soft tacos, top with the salmon, 2 Tomatoes and 50 g Feta and then spoon over the avocado cream.
5. Sprinkle with 2 tbsp Fresh coriander (cilantro).