|2 tbsp tbsp||paprika paprika|
|2 tsp tsp||dried oregano dried oregano|
|1 tbsp tbsp||olive oil olive oil|
|4||salmon fillets salmon fillet|
|300 g g|| red cabbages
(very finely sliced)
|1 packs pack||mini tortillas mini tortilla|
|0.5||red onions red onion|
| plain yoghurt
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.