For my Mexican Bistro Night at the end of June, I wanted a second main course that would be light, tasty, fresh and would appeal to non-meat eaters (who eat fish though). This fits the bill perfectly and I suspect there may be many who wish they’d chosen this option rather than the beef (even though it’s lovely too). What really makes it is the avocado cream, which is a delight.
Serves 4 | 15 mins prep plus 20 mins cooking
- 4 skinless salmon fillets
- Juice of one lime
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp chilli powder
- 3 large salad tomatoes deseeded and chopped
- 1 green chilli finely chopped
- Large handful coriander finely chopped
- 2 avocado – 1 sliced and 1 roughly chopped
- Another lime, juiced and a third cut into wedges – four for serving and one for the salsa
- 100ml natural yoghurt
- 8 small flour tortillas
- Put the salmon in an oven-proof dish and squeeze the lime juice over. Mix the paprika, cumin and chilli powder with a tsp sea salt flakes and sprinkle this over the salmon then rub into the flesh. Set aside to marinate for 15 mins
- To make the avocado cream, put the yoghurt in a small blender with the chopped avocado, juice of a lime and a handful of roughly chopped coriander and blitz until smooth.
- Chop the tomato flesh quite small, mix with the chopped chilli and another handful of chopped coriander plus a squeeze of lime. Set aside.
- Warm the tortillas in the oven, wrapped in tinfoil for about 10 mins.
- Meanwhile grill the salmon for about 6 mins under a pre-heated grill until just cooked.
- Divide the cooked salmon between the warmed tortillas, top with the tomato mix, drizzle with avocado cream and finish with a few slices of avocado.
- Serve with wedges of lime, soured cream and Mexican rice and beans.