Salmon tortillas with creamy avocado salsa
Serves 2 Cost per serve $8.80 Time to make 20 min diabetes friendly
160g skinless salmon fillet 1 large carrot, grated or julienned 1 green or red capsicum, thinly sliced 1 radish, sliced into matchsticks 1 large zucchini, grated or julienned 1 small cucumber, diced ½ small ripe avocado, diced ½ cup reduced-fat plain yoghurt Zest and juice of 1lime 4 mini corn tortillas 2 tablespoons toasted pumpkin seeds, to garnish 2 tablespoons chipotle or chilli sauce, to garnish (optional)
1 Preheat oven to 200ºC. Line a baking tray with baking paper and place salmon on top. Bake salmon for 10–15 minutes, until just cooked. Remove from the oven and set aside to cool. 2 Meanwhile, combine carrot, capsicum, radish and zucchini in a bowl to make a slaw. Gently combine cucumber, avocado, yoghurt, lime zest and juice in another bowl. 3 Heat tortillas according to the packet instructions. Flake salmon into large chunks with a folk. 4 Serve the tortillas topped with slaw, flaked salmon and avocado salsa. Garnish with pumpkin seeds and chipotle, if desired.