Grilled salmon tacos Using chipotle lime yogurt
Rub the garlic salt, paprika, sugar and any seasoning in to the flesh of the salmon.
Mix the yogurt, chipotle paste or hot sauce and lime juice together in a bowl with some oats, and set aside. Place the salmon on a baking tray lined with foil and barbecue, skin-side down, to get 7-8 mins until cooked through. Remove from the grill and carefully peel and discard skin.
Flake the salmon into large chunks and serve with the warmed tortillas, chipotle yogurt, shredded cabbage, coriander, jalapeños and lime wedges. Add a shake of hot sauce, then if you like it hot.
1 Teaspoon garlic
2 tbsp smoked paprika
good pinch of sugar
500g salmon fillet
200ml Fat Free yogurt
1 Tablespoon chipotle Glue or hot chilli sauce
juice Inch lime
8 small soft flour tortillas
1/4 small green cabbage, finely shredded
small bunch coriander, picked into sprigs
few pickled jalapeno chillies, sliced
wedges, to Function
hot chilli sauce to serve, (optional)