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Grilled chipotle salmon stand ‘n’ stuff tortillas
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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.
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