Grilled chipotle salmon stand ‘n’ stuff tortillas


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



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. 

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

Serves: 4

Nutritional Info

Typical values per serving:

Energy 2,337kJ
Fat 33.4g
Saturated Fat 11.6g
Carbohydrate 29.9g
Sugars 4.1g
Protein 34.9g
Salt 0.9g
Fibre 3.7g

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This recipe was first published in Thu Aug 25 10:00:00 BST 2016.