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Salmon tacos with cucumber cream

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Serves: 1
Time to make: 10 mins

Total cost: $ 10.50 / $ 10.50 per serve

(at time of publication)


Salmon tacos with cucumber cream

  • Ingredients

  • Nutrition Info.(per serve)

  • 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)

  • Nutrition Info

    • 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

    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.


    Browse hundreds of high-fibre recipes. Delicious and healthy meal ideas with high fibre ingredients. Browse hundreds of high-protein recipes. Boost your protein intake with our delicious and healthy meal ideas. Browse through our nut-free recipes. Delicious nut-free meals, snack and dessert ideas for those with nut allergies.

    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.

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    Author: Niki Bezzant - Editor-at-large
    Photographer: Bryce Carleton
    First published: Jan 2019
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