Baked whole salmon fillet with fresh flavours of coriander and red cabbage slaw creates a lighter twist on soft tacos.
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Ingredients
Staples
Method
1.Preheat oven to 200°C (180°C fan-forced). Line an oven tray with baking paper.
2.Finely shred cabbage. Whisk ½ teaspoon Tabasco, white vinegar and caster 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; process roots and stems in a small food processor until chopped finely. Place salmon on lined tray; spread coriander mixture on both sides, drizzle with olive 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.
Not suitable to freeze.
Tortillas suitable to microwave.
Note
