Back home
Ingredients
Method
- 4 skinless salmon fillets
- 200g natural yoghurt
- 1 tsp smoked paprika
- 2 tsp ground cumin
- 1 red onion, finely diced
- 1 garlic clove, crushed
- 2 avocados, diced
- 2 tomatoes, peeled, de-seeded and diced
- Juice of 1 lime
- Small pack of fresh coriander, chopped
- 8 taco shells
- Heat your grill to a high setting, and line a baking tray with paper. In a bowl mix the spices together, and then rub all over your salmon fillets. Put the fish on the baking tray, and grill for 10 minutes.
- While the salmon is cooking, make a quick salsa. In a bowl, bring together the avocado, tomato, lime juice, coriander and some seasoning. In another bowl, combine the yoghurt with the garlic, and, again, plenty of seasoning.
- When ready to serve, warm the taco shells in the oven according to the pack instructions. Flake the salmon into the shells, and top generously with the salsa and yoghurt mixture. Enjoy!
30 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
