Mexican salmon stuffed tortilla cups
- 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
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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)
Total fat 16.7g
–Saturated fat 4.1g
Dietary fibre 9.4g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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