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Ingredients
Cook:10 mins
Serves: 4
- 1 tsp garlic salt
- 2 tbsp smoked paprika
- good pinch of sugar
- 500g salmon fillets
- 200ml fat-free yogurt
- 1 tbsp chipotle paste or hot chilli sauce
- juice 1 lime
To serve
- 8 small soft flour tortillas, warmed
- ¼ small green cabbage, finely shredded
- small bunch coriander, picked into sprigs
- few pickle jalapeno chillies, sliced
- lime wedges, to serve
- hot chilli sauce to serve, (optional)
Method
- Rub the sugar, garlic salt, paprika and some seasoning into the flesh of the salmon fillet
- Heat grill to high
- In a bowl, Mix the yogurt, chipotle paste and lime juice together with some seasoning, and set aside
- Place the salmon on a baking tray lined with foil and grill, skin-side down, for seven to eight mins until cooked through
- Remove from the grill and carefully peel off and discard the skin
- Flake the salmon into large chunks and serve with the warmed tortillas, chipotle yogurt, shredded cabbage, jalapenos, coriander, and lime wedges
- Add a shake of hot sauce, if you like it spicy
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