Ingredients:
- Juice of 2 limes
- 1 ripe avocado, chopped
- u00bd a head of cabbage, thinly sliced
- 8 soft white or wholemeal tortillas
- 600g skinless salmon fillets
- 1 tbsp olive oil, plus more for brushing
- u00bd tsp chilli powder
- 1 tsp smoked paprika
- u00bd tsp cumin
- Salt and black pepper
- 200g sweetcorn
- A small handful of fresh coriander, chopped
Method:
1. Heat a barbecue or grill pan to a medium-high heat. Whisk together the oil, chilli powder, paprika, cumin, salt, pepper and half of the lime juice. Rub the mixture over both sides of the salmon fillets.
2. Brush the barbecue or pan lightly with oil, then cook the salmon fillets for three minutes per side until cooked through. Remove from the heat, then flake into large chunks.
3. Toss the avocado with the remaining lime juice and season with salt and pepper.
4. Add some cabbage to a tortilla, then top with some salmon, avocado, sweetcorn and coriander to serve.
