Description
Served with fresh avocado and a minty yogurt dip. Healthy, delicious and impressive!
Ingredients
- 100 grams Salmon Fillets
- 1 teaspoon Chinese Five Spice Powder
- 2 whole Soft Tortillas, Small
- 50 grams Avocado, diced
- FOR THE SALSA:
- 50 grams Cucumber, Cut Into Batons
- 1 Large Tomato Cut Into Quarters, Seeds Removed And Diced Into Small Pieces
- 40 grams Red Onion, Finely Diced
- ½ teaspoons Red Wine Vinegar
- ½ teaspoons Olive Oil
- Salt And Pepper, to taste
- FOR THE MINT DRESSING:
- ¼ cups Mint Leaves, Finely Chopped, Or As Desired
- 50 grams Natural Yogurt
- ½ Lime, Juiced
Preparation
Preheat oven to 180ºC (355ºF).
Place salmon on a baking tray with a few sprays of oil underneath. Coat the top with 5-spice powder and rub into the flesh. Place into the middle of the oven for 15 minutes.
For the salsa, mix cucumber, tomato and red onion. Mix in red wine vinegar and olive oil to bind with a couple of shakes of salt and pepper. Mix well.
For the mint dressing to drizzle over the top, mix mint, low fat yogurt and lime juice. Set aside.
Once salmon is done, use 2 spoons to flake. Place the salmon on the bottom of the tacos then top with salsa and avocado. Drizzle over the mint dressing and enjoy!
