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    Grilled chipotle salmon stand ‘n’ stuff tortillas

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    Grilled chipotle salmon stand ‘n’ stuff tortillas

    • Preparation time: 10 minutes + marinating
    • Cooking time: 10 minutes
    • Total time: 20 minutes + marinating

    Serves: 4

    Ingredients

    550g pack 4 Waitrose Boneless Scottish Salmon Fillets
    1 tbsp Cooks’ Ingredients Chipotle Paste
    2 limes
    1 little gem lettuce, shredded
    2 large handfuls snipped from a pot of Cooks’ Ingredients Coriander, chopped
    1 ripe avocado, diced
    193g pack Old El Paso 8 Stand
    ‘N’ Stuff Soft Flour Tortillas
    150ml carton essential Waitrose Soured Cream

     

    Method

    1. Place the salmon in a large bowl and mix in the chipotle paste and juice of ½ lime, then marinate for 30 minutes. Place on a grill pan under a preheated grill for 8-10 minutes, turning once, or until just cooked through. Remove the skin and break into large flakes.

    2. Mix together the little gem, coriander, avocado and juice of ½ lime. Warm the tortillas in a microwave according to pack instructions and place the salad in the bases. Top with the flaked salmon pieces.

    3. Mix the soured cream with the juice of ½ lime and drizzle over the salmon. Serve the stuffed tortillas with the remaining ½ lime cut into
    4 wedges. 

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