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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
- 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)
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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)
-
Calories 444cal
-
Kilojoules 1860kJ
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Protein 25g
-
Total fat 22g
-
–Saturated fat 5g
-
Carbohydrates 35g
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–Sugars 8g
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Dietary fibre 6g
-
Sodium 810mg
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Calcium 160mg
-
Iron 2mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
