Fill crisp taco shells with flaked fish fillets, salsa and a garlicky yogurt sauce for a family-friendly weeknight dinner
Prep:20 mins
Serves 4
1 tbsp smoked paprika2 tsp ground cumin4 skinless salmon fillets200g natural yogurt1 garlic clove, crushed2 ripe avocados, stoned, peeled and diced1 red onion, finely chopped2 large tomatoes, deseeded and finely chopped2 limes, juice of 1, 1 cut into wedgessmall pack coriander, chopped8 tacos shells
STEP 1Heat 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.STEP 2While the salmon cooks, combine the yogurt with the garlic and season to taste. In another bowl, combine the avocados, onion and tomatoes. Add the lime juice, season and scatter with coriander.STEP 3Warm the taco shells in the oven, following pack instructions. Flake the salmon and serve with the tacos, avocado salsa, yogurt and lime wedges.
