Salmon tacos with cucumber cream

Here's a meal for one ready in only ten minutes that doesn't compromise on flavour or health benefits.

Serves: 1

Time to make: 10 mins

Ingredients

More weights & measures

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)

Instructions

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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)

Calories 444 cal

Kilojoules 1860 kJ

Protein 25 g

Total fat 22 g

Saturated fat 5 g

Carbohydrates 35 g

Sugar 8 g

Dietary fibre 6 g

Sodium 810 mg

Calcium 160 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.