1 tsp garlic salt
2 tbsp smoked paprika
good pinch of sugar
500g salmon fillets
200ml fat-free yogurt
1 tbsp chipotle paste or hot chilli sauce
juice 1 lime
8 small soft flour tortillas, warmed
¼ small green cabbage, finely shredded
small bunch coriander, picked into sprigs
few pickled jalapeno chillies, sliced
lime wedges, to serve
hot chilli sauce to serve, (optional)
Rub the garlic salt, paprika, sugar and some seasoning into the flesh of the salmon fillet. Heat grill to high.
Mix the yogurt, chipotle paste or hot sauce and lime juice together in a bowl with some seasoning, and set aside. Place the salmon on a baking tray lined with foil and grill, skin-side down, for 7-8 mins until cooked through. Remove from the grill and carefully peel off and discard the 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, if you like it spicy.
Recipe from Good Food magazine, July 2012