Soft tacos with spicy salmon

Name: Soft tacos with spicy salmon
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 3 tbsp red wine vinegar; 1 red onion, thinly sliced; 500 g Waitrose 1 Scottish Prime Fillet Of Salmon; 2 tbsp Cooks’ Ingredients Hot And Spicy Rub; 2 tbsp chipotle tabasco sauce; 250 g fat free Greek yogurt; 28 g coriander, roughly chopped; 400 g can black beans, drained and rinsed; 320 g wholemeal tortillas, warmed; 1 green chilli, thinly sliced

These soft and spicy tacos are perfect for entertaining, or as a family dinner. They're quick and easy to prepare and super tasty.

4.5 out of 5 stars(2) Rate this recipe

Healthy

Serves4
CourseMain meal
Prepare15 mins
Cook15 mins
Total time30 mins

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3 tbsp red wine vinegar
1 red onion, thinly sliced
500g Waitrose 1 Scottish Prime Fillet Of Salmon
2 tbsp Cooks’ Ingredients Hot And Spicy Rub
2 tbsp chipotle tabasco sauce
250g fat free Greek yogurt
½ x 28g coriander, roughly chopped
400g can black beans, drained and rinsed
320g wholemeal tortillas, warmed
1 green chilli, thinly sliced

Preheat the grill to high. In a small saucepan heat the vinegar on the hob until it comes to the boil. Remove from the heat. Add the onion, season and leave to cool completely. When ready to eat, drain well.
Place the salmon, skin side up on a foil-lined tray and grill for 5-6 minutes. Mix together 1 tbsp of the spicy rub and all of the tabasco. Turn the salmon over and spread the paste over the flesh, grill for a further 8-9 minutes or until cooked throughout. Cover with foil and leave to rest for 5 minutes. Remove the skin and break into large chunks.
Mix the yogurt with half the coriander and the remaining spice mix. Heat the beans through in the microwave or in a small pan over a high heat until piping hot.
Spoon a little yogurt onto the tortillas, top with beans, then the fish, pickled onion, chilli and remaining coriander. Fold in half to eat.

Typical values per serving when made using specific products in recipe