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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.

  • Time to make: 10 mins
  • Serving: 1 person
Ratings: 5.0
Ingredients

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)
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    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.

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