makes: 4 | time: 30 mins

Ingredients:

• 4 salmon fillets, skin removed
• 12 Don Cholita Tortillas
• 3 tbsp olive oil
• 2 tsp Gran Luchito chipotle
• 2 tsp Black Dog Honey
• 1 tsp Loving Body smoked paprika
• Salt & pepper

Salsa

• 1 mango, diced
• 1 corn cob, steamed & kernels cut off cob
• 1/4 lemon or lime, juiced
• 1/2 tsp sea salt
• 1/2 jalapeño, sliced
• 1 avocado, diced
• 2 tbsp crumbled feta (optional)
• 1 tbsp finely chopped coriander

Crema

• 3/4 cup finely chopped coriander (option to blend this too)
• 1/2 cup mayo, sour cream or yoghurt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt

Method:

1. In a food blender, add the crema ingredients & pulse until smooth. Pour into a side dish & refrigerate until needed.
2. Preheat the oven to 200°C & line a baking tray with parchment paper.
3. Cube the salmon fillets & add to a bowl with olive oil, chipotle, honey, paprika & mix well. Spread evenly on the baking tray & bake for 10-12 minutes. Finish under grill setting for a further 2 minutes or until just charred.
4. Meanwhile, in a medium bowl, mix the salsa ingredients & seasoning to taste.
5. Warm the Don Cholita tortillas according to the instructions.
6. Layer the coriander crema, salmon & salsa, sprinkling with fresh lemon or lime juice & sea salt to finish.