Salmon tortillas with creamy avocado salsa
160g salmon fillet (from tail end)
1 large carrot, grated or julienned
1 green or red capsicum, thinly sliced
1 radish, sliced into matchsticks
1 courgette, grated or julienned
1 small cucumber, skin and seeds removed and diced
1/2 avocado, diced
1/2 cup low-fat plain yoghurt
zest and juice of 1 lime or lemon
4 small corn tortillas (we used Tio Pablo)
2 tablespoons toasted pumpkin
seeds, to garnish
2 tablespoons chipotle or chilli sauce, to garnish (optional)
Total fat 36g
Saturated fat 8g
Dietary fibre 9g
- Preheat oven to 200°C. Line a baking dish with baking paper and place salmon on top. Bake salmon for 10-15 minutes, until just cooked. Remove from oven to cool.
- While salmon is cooking, in a bowl combine carrot, capsicum, radish and courgette to make a slaw. In another bowl, gently combine cucumber, avocado, yoghurt and lime zest and juice.
- Heat tortillas according to packet instructions. Flake salmon into large chunks.
- Serve tortillas topped with salmon, slaw and avocado salsa. Garnish with pumpkin seeds and chipotle, if desired.
Make it gluten free: Check sauce is gluten free.
Make it low FODMAP: Reduce avocado serve to one eighth, use lactose-free yoghurt and sauce without onion or garlic.
This recipe is from our Weeknight meal planner feature – everything you need for four nights of delicious, nutritionist-approved meals for two, for under $74. Just grab your shopping list and get dinner done!
Read more about this chef..