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
Nutrition Info.(per serve)

1 cup finely chopped cucumber
2 tablespoons low-fat plain yoghurt
black pepper
2 small corn sweetcornXtortillas (we used Tio Pablo Chicas)
1 cup prepared coleslaw mix (omit dressing)
1 cup rocketarugulaX or spinach leaves
¼ cup fresh coriandercilantroX
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.

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