Wow its Taco Tuesday again, and this week its salmon week. Tacos are so versatile; load them up with white fish (like mahi mahi or cod), or Mr. Roo prefers steak, which is fine, as the base of the taco is the same you just add your favourite meat or fish.

Serves 2

Salad bag of coleslaw mix

1 small red onion, finely sliced

Juice of a lime, plus wedges to squeeze and serve

Sprinkle of salt

Low-calorie spray

½ tsp cayenne pepper

2 boneless salmon fillets

4 wholemeal tortilla wraps

1 tbs low-fat mayonnaise

1 tbs chilli jam

Fresh coriander to garnish

Method

Preheat the oven 200c, gas6,400f

Spray a baking tray with low-calorie spray, place the salmon fillets on the tray and sprinkle with the cayenne pepper, place in the oven for 15 minutes or until cooked through.

In a mixing bowl place the coleslaw mix, red onion, lime juice and salt mix well and set aside.

Wrap the tortillas in foil and place them in the oven for a few minutes to warm through.

When the salmon is cooked transfer to a cutting board and flake up, or if you prefer you can leave the fillets whole.

Divide the salmon between the warm tortillas, top with the slaw, chilli mayonnaise coriander, and a squirt of fresh lime juice.

I served mine on a build your own taco board with extra red onion and slices of ripe avocado.

Absolutely delicious.