Salmon tortillas with creamy avocado salsa
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Time to make:
$8.80 per serve
(at time of publication)
Full ingredients list:
160g skinless salmon fillet
1 large carrot, grated or julienned
1 green or red capsicum, thinly sliced
1 radish, sliced into matchsticks
1 large zucchini, grated or julienned
1 small cucumber, diced
1/2 small ripe avocado, diced
1/2 cup reduced-fat plain yoghurt
aest and juice of 1 lime
4 mini corn tortillas
2 tablespoons toasted pumpkin seeds, to garnish
2 tablespoons chipotle or chilli sauce, to garnish (optional)
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 200°C. Line a baking tray with baking paper and place salmon on top. Bake salmon for 10–15 minutes, until just cooked. Remove from the oven and set aside to cool.
Step 2Meanwhile, combine carrot, capsicum, radish and zucchini in a bowl to make a slaw. Gently combine cucumber, avocado, yoghurt, lime zest and juice in another bowl.
Step 3Heat tortillas according to the packet instructions. Flake salmon into large chunks with a folk.
Step 4Serve the tortillas topped with slaw, flaked salmon and avocado salsa. Garnish with pumpkin seeds and chipotle, if desired.
About this recipe
First published: May 2018