PULLED SALMON TORTILLAS WITH RED CABBAGE SLAW
Serves 4
Prep & cooking time: 30 minutes
FIVE INGREDIENTS
▶ 1 /4 small red cabbage (200g)
▶ 3 teaspoons chipotle Tabasco sauce
▶ 8 small white corn tortillas (200g)
▶ 1 bunch fresh coriander (100g)
600g piece skinless, boneless salmon fillet
STAPLES
2 tablespoons red wine vinegar
2 teaspoons caster sugar
2 tablespoons extra virgin olive oil
salt and pepper
METHOD
1. Preheat the oven to 200°C/180°C fan. Line an oven tray with baking paper.
2. Shred cabbage finely. Whisk ½ teaspoon Tabasco, the vinegar and sugar in a large bowl until sugar dissolves. Add cabbage; toss gently to combine. Season well.
3. Wrap tortillas in foil; heat in the oven for 10 minutes.
4. Pick coriander leaves from stems; reserve. Clean coriander roots, then process roots and stems in a small food processor until chopped finely. Place salmon on a lined tray; spread coriander mixture on both sides and drizzle with the oil. Season.
5. Bake salmon for 10 minutes or until just cooked through. Using two forks, pull salmon, flaking it into large pieces. Drizzle with remaining Tabasco.
6. Serve warm tortillas topped with red slaw, pulled salmon and reserved coriander leaves.
NOTE:
Add some black beans to the tortillas for an even more substantial meal. In the
