Mexican salmon stuffed tortilla cups

Photographer: Steve Brown

Try these healthier, Mexican spiced salmon tortilla cups for a high-fibre dinner. Ready in only twenty minutes, they're perfect for a quick, mid-week dinner

Serves: 4

Time to make: 20 mins

Hands-on time: 5 mins

Ingredients

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4 small wholegrain tortillas
250g skinless salmon fillet, cut into 2cm cubes
1 teaspoon Mexican chilli spice blend
1 tomato, diced
300g can corn sweetcornXkernels, rinsed, drained
½ x 400g can no-added salt black beans, rinsed, drained
¼ cup fresh coriandercilantroX leaves, chopped, plus extra to serve
Juice of 2 limes

250g pouch microwavable brown rice
1 medium ripe avocado
¹⁄³ cup reduced-fat plain yoghurt

Instructions

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1 Preheat oven to 180°C. Lightly spray both sides of one tortilla with olive oil, then carefully mould to fit into hole of 9 x 4cm muffin tray. Repeat with remaining tortillas.

2 Line a baking tray with baking paper. Place salmon, Mexican spice blend and 1 tablespoon olive oil in a bowl, mixing to combine. Transfer salmon to prepared tray and bake, together with tortillas, for 10 minutes or until tortillas are golden and salmon is cooked through.

3 Meanwhile, place tomato, corn, beans, coriander and half the lime juice in a bowl, mixing to combine. Season with freshly ground black pepper. Set aside.

4 Cook rice according to packet instructions. Mash avocado with remaining lime juice. Season.

5 Divide rice among tortilla cups. Top with salmon, salsa, avocado and yoghurt. Serve garnished with remaining coriander.

Nutrition Info (per serve)

Calories 404 cal

Kilojoules 1690 kJ

Protein 21.2 g

Total fat 16.7 g

Saturated fat 4.1 g

Carbohydrates 41.3 g

Sugar 4.2 g

Dietary fibre 9.4 g

Sodium 345 mg

Calcium 87 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.