Mains
Salmon tacos with cucumber cream
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.
- Servings : 1
- Ready in : 10 Minutes
- Ingredient : Chillies - fresh, Coleslaw, Coriander, Cucumber, Pepper, peppercorns, Salmon, Spinach, Tortillas, Yoghurt
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.
Photographer: Bryce Carleton
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