serves
4
prep
25 minutes
difficulty
Easy
serves
4
people
preparation
25
minutes
difficulty
Easy
level
Ingredients
- 8 flour tortillas, warmed
- 450 g hot-smoked salmon or any smoked fish
- 2 limes, cut into wedges
- cilantro (coriander) leaves, to serve
Chipotle crema
- 125 g (½ cup) mayonnaise
- 125 g (½ cup) sour cream
- 3 tsp sauce from the tin of chipotle chillies in adobo sauce or 1 tbsp chilli powder
- 3 tsp ground cumin
- 1½ tbsp lemon juice
- salt and pepper, to taste
Kale verde
- 250 g (1 cup) shredded white cabbage
- 500 g (2 cups) tender-leaf curly kale, finely chopped
- 1 small green chilli, finely chopped
- 1 big handful of chopped cilantro (coriander)
- 1 clove garlic
- 1 lime, juiced
- salt, to taste
Instructions
For the chipotle crema, mix the mayonnaise and sour cream together in a large mixing bowl. Add the chipotle sauce, cumin and lemon juice, and season with salt and pepper to taste.
For the kale verde, blitz the cabbage, kale, green chilli, coriander, garlic, lime juice and salt in a food processor until smoothish.
Flake the hot-smoked salmon into each tortilla and top with the crema and verde. Serve with the lime wedges and coriander. You can also flake the salmon into the crema, mix, then fill the tortilla and top with the verde.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
