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:
- 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.
- 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.
- Toss the avocado with the remaining lime juice and season with salt and pepper.
- Add some cabbage to a tortilla, then top with some salmon, avocado, sweetcorn and coriander to serve.
