Looking for a quick dinner that feels like a little trip to the coast? These salmon tacos are just what you need!
Ingredients
- 1 tsp olive oil
- 2 skin-on salmon fillets
- ¼ tsp chilli flakes, plus extra for
- garnish (optional)
- 1 romaine lettuce, shredded
- Juice ½ lime, plus wedges, to serve
- ¼ tsp honey
- 2 tbsp natural yoghurt
- 1 tbsp coriander, finely chopped, plus leaves for garnish
- 4 soft taco wraps
- 1 ripe avocado, stoned, peeled and sliced
Instructions
- Drizzle the oil over the salmon and scatter over the chilli flakes. Heat a griddle pan until hot. Put the salmon skin-side down on the grill and cook for 5-6 mins, turn and finish cooking in the heat of the pan off the heat.
- Meanwhile, combine the shredded lettuce in a bowl with the lime juice and honey. Season with a generous pinch of salt and set aside.
- Mix the yoghurt and coriander together with a splash of water, then season.
- When the salmon is cooked, remove from the grill and discard the skin. Using a fork, gently flake the fish.
- Warm the taco wraps, if liked, then assemble by filling with the salmon, slices of avocado and shredded lettuce, then drizzle over some of the yoghurt dressing. Garnish with coriander leaves and extra chilli, if liked.
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Featured Image: W&H
