Zesty salmon tacos

Lime crusted salmon in warm corn tortillas, with a smooth sweetcorn salsa and chipotle slaw.

Ingredients

1 x 200g tin of sweetcorn
½ a bunch of coriander (15g)
2 limes
80g white cabbage
1 heaped teaspoon chipotle chilli paste
½ a ripe avocado
2 ripe tomatoes (160g)
2 x 130g salmon or trout fillets, skin on, scaled, pin-boned, from sustainable sources
6 small corn tortillas
2 tablespoons soured cream

Blitz the sweetcorn with a splash of the juice from its tin, half the coriander and the juice of one lime until smooth, then season. Finely shred the cabbage and toss it with the chipotle paste.
Zest the second lime and keep the zest. Slice the avocado and squeeze over a little lime juice. Slice the tomatoes and season lightly.
Heat a large non-stick pan over a medium high heat. Cut each fillet lengthways into three strips, season and roll in the lime zest, then fry for about 2 minutes on each side, warming the tortillas on top as they cook.
Spread salsa over each tortilla, add tomato, avocado and slaw, then the salmon, a little soured cream and the remaining coriander. Serve with lime wedges and the rest of the salsa.