Ingredients
1 tbsp smoked paprika
2 tsp ground cumin
4 skinless NZ salmon fillets
200 g natural yoghurt
1 garlic clove, crushed
2 ripe avocados, stoned, peeled & diced
1 red onion, fine chopped
2 large tomatoes, deseeded & fine chopped
2 limes, juice of 1, 1 cut into wedges
2 tsp SIDS RASPBERRY VINEGAR
Small pack coriander, chopped
8 tacos shells
SIDS SALT & PEPPER to taste
Directions
Heat the grill to high and line a large baking tray with foil. Mix the smoked paprika and cumin in a small bowl. Rub the spices over the salmon fillets and put them on the baking tray. Pop under the grill for 8-10 mins until cooked through.
While the salmon cooks, combine the yoghurt with the garlic and season with SIDS SALT & PEPPER to taste. In another bowl, combine the avocados, onion and tomatoes. Add the lime juice and SIDS RASPBERRY VINEGAR then season and scatter with coriander.
Warm the taco shells in the oven, following pack instructions. Flake the salmon and serve with the tacos, avocado salsa, yoghurt and lime wedges.
