Corn tortillas with canned salmon and avocado

Ingredients

For 1 serving

• Corn tortillas2
• Canned salmon70 g
• Avocado0.3
• Red cabbage40 g
• Lime juice1 teaspoon
• Cilantroto taste
• Nonfat Greek yogurt40 g

Contains: lactose, fish,

Method

1. Drain the tinned salmon, remove the skin and larger bones and flake it with a fork.
2. Wash the red cabbage, shred it very finely and dress it with the lime juice, tossing well so it softens a little.
3. Halve the avocado, remove the stone, peel and slice it; pick the fresh coriander leaves.
4. Warm the corn tortillas in a dry pan over medium heat for 30 seconds per side, until soft and pliable.
5. Fill the tortillas with salmon, avocado and cabbage, add a spoonful of Greek yoghurt and the coriander and serve.