Fish tacos
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Ingredients
- 4 Salmon fillet approx. 120grams each
- 8 wholemeal mini tortillas
- ½ Red cabbage shredded (about 3 cups)
- 100 g baby spinach roughly chopped
- 1 red capsicum chopped into small pieces
- 2 celery stalk sliced into 1cm thick pieces
Dressing
- ⅓ cup reduced-fat plain yoghurt
- 1 tsp honey
- 1 tbsp Drizzle extra virgin olive oil
- 1 tsp dijon mustard
- 2 tsp lemon juice
Instructions
- Heat 1 tsp olive oil in a medium fry pan
- Add the salmon to the pan and cook for 10 minutes each side, until salmon easily flakes away when a fork is pushed down onto it
- In a bowl, combine all the ingredients for the dressing
- Add the cabbage, spinach, capsicum and celery into the bowl with the dressing and toss to combine
- Warm tortillas in oven until golden brown (~5 mins)
- Lay tortillas on plates and assemble tacos – add ½ salmon fillet to each taco and top with 1/8 of the salad and dressing mix
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