Mexican Wild Alaska Salmon Tortillas
• 1 x 213g can red or pink wild Alaska salmon
• 2 tomatoes, finely chopped
• 1 small red onion, finely chopped
• 1/4 cucumber, finely chopped
• 2 tbsp freshly chopped coriander
• 1 small ripe avocado
• Few drops of lemon juice
• 2 soft flour tortillas
• 2 tsp olive oil
• Salt and freshly ground black pepper
• Fresh coriander sprigs
Pre-heat oven to 200°C, 400°F, Gas Mark 6. Drain the salmon, discarding the skin and removing the bones, if desired. Break the salmon into large chunks. Set aside.
Make the salsa by mixing together the tomatoes, red onion, cucumber and coriander. Season to taste with salt and pepper. To make the guacamole, peel, stone and mash the avocado, adding a few drops of lemon juice and a little salt and pepper.
Put the tortillas on to baking sheets and brush them with the olive oil. Bake in the oven for 3 – 4 minutes, until they start to brown and puff up. Remove from the oven and top with the salsa, guacamole and salmon chunks. Serve, garnished with coriander sprigs.
Cook’s Tip: Top each tortilla with grated Cheddar or Red Leicester cheese before baking, to make them a little more substantial.