Save to your scrapbook
Grilled chipotle salmon stand ‘n’ stuff tortillas
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
550g pack 4 Waitrose Boneless Scottish Salmon Fillets
1 tbsp Cooks’ Ingredients Chipotle Paste
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
Typical values per serving:
This recipe was first published in August 2016.