Pulled salmon tortillas with red cabbage slaw
SERVES 4 PREP + COOK TIME 30 MINUTES
1/4 small (200g) red cabbage 3 teaspoons chipotle Tabasco sauce 8 small (200g) white corn tortillas 1 bunch (100g) fresh coriander 600g piece skinless, boneless salmon fillet
2 tablespoons red wine vinegar 2 teaspoons caster sugar 2 tablespoons extra virgin olive oil salt and pepper 1 Preheat oven to 200°C (180°C fan-forced). Line an oven tray with baking paper. 2 Finely shred the cabbage. Whisk 1/2 teaspoon Tabasco, vinegar and caster sugar in a large bowl until sugar dissolves. Add cabbage; toss gently to combine. Season well. 3 Wrap tortillas in foil; heat in the oven for 10 minutes. 4 Pick coriander leaves from stems; reserve. Clean coriander roots; process roots and stems in a small food processor until chopped finely. Place salmon on lined oven tray; spread the coriander mixture on both sides, drizzle with olive oil. Season. 5 Bake salmon for 10 minutes or until just cooked through. Using two forks, pull salmon, flaking it into large pieces; drizzle with remaining Tabasco. 6 Serve warm tortillas topped with red slaw, pulled salmon and reserved coriander leaves. Not suitable to freeze. Tortillas suitable to microwave.
Add some black beans to the tortillas for a more substantial meal. Pulled salmon tortillas with red cabbage slaw
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