Chipotle salmon tacos

INGREDIENTS

500g salmon, skin removed, cut into 1 inch cubes

2 tsp chipotle powder

Juice from 1 lime

1 cup red cabbage, shredded

8 tortillas

Salsa:

1 cup tinned corn, rinsed and drained

½ red onion, diced

½ red capsicum, diced

1 avocado, diced

1/3 cup roughly chopped coriander

Juice from 1 lime

1 tbsp extra virgin olive oil

Salt and pepper to taste

Dressing:

½ cup Greek yoghurt

½ avocado

1 jalapeno, roughly chopped

1/3 cup coriander

Juice from 1 lime

Salt and pepper to taste

METHOD

1. Add dressing ingredients to a food processor and blitz until well combined. Set aside.
2. Preheat oven to 180° C. Line a baking tray with baking paper.
3. Combine salmon, chipotle powder, and lime juice in a medium mixing bowl. Ensure the salmon is well coated. Then, place the salmon cubes on the prepared baking tray and bake in the preheated oven for 8-10 minutes.
4. In the meantime, mix salsa ingredients well in a mixing bowl.
5. Top tortillas with salsa, cabbage and baked salmon. Drizzle with dressing.

Serves

4 METHOD

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