Tacos are just about the hardest thing in the world to take a decent photo of. Especially when you are half-starved and not wanting it to all go cold. So all you’re getting today is a close up of some delicious healthy salmon with a rather sizeable unhealthy dose of guacamole on top!
This was originally a BBC Good Food recipe, but I fiddled with a little bit when it came down to service as there was no way Mr M was going to eat the cabbage that was in the original recipe and he’s not keen on jalapeno’s either. Wimp.
The recipe also called these tacos whereas I would call them wraps. Tacos, to me anyhow, are crispy, not soft.
Recipe serves 4. Maybe. Or two if you’re piglets like us.
Salmon Wraps with Chipotle Yoghurt
1 tsp garlic salt
2 tbsp smoked paprika
pinch of sugar
500g salmon fillets
200ml fat-free yoghurt
1 tbsp chipotle paste
juice 1 lime
8 small soft flour tortillas, warmed
lime wedges to serve
Take your salmon fillets flesh side up, and rub with the garlic salt, paprika, sugar and some seasoning. Heat the grill to high.
In a small bowl, mix the yoghurt, chipotle paste and lime juice together with some seasoning and put to one side.
Line a baking tray with foil and place the salmon on it, skin side down. Pop under the grill for 7-8mins until cooked through. Remove from the grill and carefully remove and discard the skin.
Flake the salmon into large chunks and serve with the warmed tortillas, chipotle yoghurt, shredded lettuce and guacamole. Garnish with a wedge of lime.
A super quick and easy tea for all the family!