Mexican salmon stuffed tortilla cups

Instructions

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.