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Ingredients
480 g Salmon fillets Boneless (See Note 1)
2 tsp Cajun spice mix See Note 2
For the Avocado and Lime Dressing:
1 Avocado Peeled and stoned
100 g Yoghurt See Note 3
1 Lime Juice only
1 tbsp Mint sauce See Note 4
To serve:
8 Small, soft tortilla wraps
1 Lettuce Washed and trimmed
1 Red onion peeled and sliced thinly
1 Cucumber Cut into thin strips (I use a vegetable peeler)
165 g Sweetcorn Tinned, drained or frozen, cooked
Metric - Imperial
Instructions
Preheat the oven to 200C.
Pop the salmon fillets onto a baking sheet lined with baking paper and sprinkle over the cajun seasoning. Bake for 20 - 25 minutes or until just cooked through.
Meanwhile, prepare the tacos and other toppings.
To make the Avocado and Lime Dressing:
Blend all of the ingredients together until smooth. Add a little water if you like, to make a thin, runny sauce.
To serve:
Toast the wraps so they are crunchy and brown. You can do this by folding over and popping into the toaster slots (genius!) or for 3 or 4 minutes in the oven whilst the salmon is finishing cooking. (See Note. When the salmon is cooked, peel it from the skin and break into large chunks.
Lay everything out and let everyone help themselves.
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