With salmon and zingy coleslaw, give traditional tostadas a twist and try something new on the barbecue this season.
1. Mix together the paprika, oregano, garlic and olive oil with a large pinch of salt. Rub all over the salmon fillets and leave to marinate for 15 minutes.
2. Using your hands, scrunch together the cabbage, red onion, lime juice and a pinch of salt to form a quick coleslaw.
3. Place the marinated salmon skin-side down on the hot barbecue, leaving to cook for 4 minutes. After this time, carefully flip over and cook for a further 2–3 minutes.
4. Toast the tortillas on the barbecue, then layer up with the coleslaw, avocado and flakes of salmon (you can add the skin too for texture). Finish with chopped chilli and a drizzle of natural yoghurt.