Vegetable & bean chilli
This healthy veggie chilli makes for a quick and satisfying supper, crammed with pulses and colourful fresh vegetables
Grilled salmon tacos with chipotle lime yogurt
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tsp garlicsalt
- 2 tbsp smoked paprika
- good pinch of sugar
- 500g salmon fillet
- 200ml fat-free yogurt
- 1 tbsp chipotle pasteor hot chilli sauce
- juice 1 lime
To serve
- 8 small soft flour tortillaswarmed
- ¼ small green cabbagefinely shredded
- small bunch corianderpicked into sprigs
- few pickled jalapeno chilliessliced
- limewedges, to serve
- hot chilli sauceto serve, (optional)
Nutrition: per serving
- kcal297low
- fat15g
- saturates3g
- carbs8g
- sugars7g
- fibre5g
- protein33g
- salt1.5glow
Method
step 1
Rub the garlic salt, paprika, sugar and some seasoning into the flesh of the salmon fillet. Heat grill to high.
step 2
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.
step 3
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.
