Salmon and Lime Tacos
Salmon and Lime Tacos



  • A glug of olive oil
  • 500g salmon fillet
  • 8 corn tacos
  • 2 limes, zest and juice
  • 200g plain yoghurt
  • 2 avocados, cubed
  • 10 cherry tomatoes, halved
  • 1 red chilli, sliced
  • Cut a long piece of foil, big enough to wrap the salmon, and brush well with oil. Season the fish and sprinkle with some of the lime zest and juice, and create a parcel with the foil. Cook on a barbecue or grill for about 10 mins, or until opaque and cooked through.
  • Warm the tacos on the barbecue. When ready, mix the lime zest and juice with the yoghurt and some seasoning. Flake the salmon into pieces, and stuff into the tacos with the tomato, avocado, chilli, and yoghurt dressing, and enjoy.
10 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box