Salmon tacos with cucumber cream
Serves: 1
Time to make: 10 mins
Total cost: $10.50 / $10.50 per serve
(at time of publication)
Ingredients
- 1 cup finely chopped cucumber
- 2 tablespoons low-fat plain yoghurt
- black pepper
- 2 small corn tortillas (we used Tio Pablo Chicas)
- 1 cup prepared coleslaw mix (omit dressing)
- 1 cup rocket or spinach leaves
- ¼ cup fresh coriander
- 80g wood-roasted salmon (or leftover cooked salmon)
- 1 fresh chilli, sliced, or chilli flakes (optional)
Instructions
1 In a bowl, combine cucumber and yoghurt. Season with pepper. (To make this really smooth, you can use a blender).
2 In a dry pan, heat tortillas over medium. In a bowl, combine slaw, rocket or spinach and coriander. Place on tortillas. Add flaked salmon. Top with cucumber cream. Garnish with lime wedges, if desired and chilli, if using. Serve any extra slaw on the side.
Variations
Make it gluten free: Check tortillas are gluten free.
Make it low FODMAP: Choose traditional Greek or lactose-free yoghurt and make sure the coleslaw and roasted salmon don’t contain onion or garlic.
HFG tip
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Kilojoules 1860kJ
Calories 444cal
Protein 25g
Total fat 22g
–Saturated fat 5g
Carbohydrates 35g
–Sugars 8g
Dietary fibre 6g
Sodium 810mg
Calcium 160mg
Iron 2mg
Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.
Photographer: Bryce Carleton
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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