Salmon tor­tillas with creamy av­o­cado salsa

Healthy Food Guide (Australia) - - RECIPES -

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.

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