Make our cover recipe Lime grilled salmon tacos with av­o­cado cream

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skin­less salmon fil­lets 2 lime 1, juiced hot smoked pa­prika ½ tsp baby plum toma­toes 10, finely diced green chilli 1, finely chopped av­o­cado, ½ sliced corn tor­tillas 4 small, warmed AV­O­CADO CREAM av­o­cado ½, roughly chopped lime 1, juiced co­rian­der a small hand­ful nat­u­ral yo­gurt 3 tbsp Tabasco sauce (op­tional)

Put the salmon in a glass dish. Add half the lime juice, the pa­prika and a good pinch of salt and rub into the flesh. Leave for 10 min­utes. To make the av­o­cado cream, put the av­o­cado in a small food pro­ces­sor with the lime juice, co­rian­der and the yo­gurt. Whizz un­til smooth then sea­son with salt and Tabasco, if you like. Mix the tomato and chilli and add a squeeze of lime. Grill the salmon for 5 min­utes, or un­til just cooked through. Divide be­tween the warm tor­tillas, then top with tomato mix, sliced av­o­cado and the av­o­cado cream. PER SERV­ING 592 KCALS|FAT 36.4G|SAT­U­RATES 7.8G CARBS 27.8G|FI­BRE 8.7G|PRO­TEIN 34.1G|SALT 0.6G

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