BBQ salmon tacos

Spicy chilli, citrusy lime and succulent barbecued salmon, this zingy combination is better than a takeout.

MAKES 4 PREP 10 MINS COOK 5 MINS

✱ 1tsp olive oil

✱ 2 skin-on salmon fillets

✱ ½tsp chilli flakes, plus extra for garnish (optional)

✱ 1 romaine lettuce, shredded

✱ Juice ½ lime, plus wedges to serve

✱ ½tsp honey

✱ 2tbsp natural yogurt

✱ 1tbsp coriander, finely chopped, plus leaves for garnish

✱ 4 soft taco wraps

✱ 1 ripe avocado, peeled and sliced

1 Drizzle the oil over the salmon and scatter over the chilli flakes. Place the salmon skin side down onto a medium-hot barbecue. Cook for 5 mins with the lid down until cooked. Alternatively, cook under a hot grill.

2 Meanwhile, combine the shredded lettuce in a bowl with the lime juice and honey. Season with a generous pinch of salt and set aside.

3 Mix the yogurt and coriander together with a splash of water; season.

4 When the salmon is cooked, remove from the BBQ and discard the skin. Use a fork to gently flake the salmon.

5 Warm the wraps if liked, then assemble by filling with salmon, sliced avocado, the shredded lettuce and yogurt dressing. Garnish with extra coriander leaves, if liked. Per serving: 436 cals, 21.5g fat, 4g sat fat, 35g carbs