The Australian Women’s Weekly Food

SIMPLE SEAFOOD DINNERS

PULLED SALMON TORTILLAS WITH RED CABBAGE SLAW

PREP + COOK TIME 30 MINUTES SERVES 4

FIVE INGREDIENTS

¼ small red cabbage (200g)
3 teaspoons chipotle Tabasco sauce
8 small white corn tortillas (200g)
1 bunch fresh coriander (100g)
600g piece skinless, boneless salmon fillet

STAPLES

2 tablespoons red wine vinegar
2 teaspoons caster sugar
2 tablespoons extra virgin olive oil salt and pepper

1 Preheat oven to 200°C/180°C fan. Line an oven tray with baking paper.

2 Finely shred cabbage. Whisk ½ teaspoon Tabasco, the vinegar and sugar in a large bowl until sugar dissolves. Add cabbage; toss gently to combine. Season well.

3 Wrap tortillas in foil; heat in the oven for 10 minutes.

4 Pick coriander leaves from stems; reserve. Clean coriander roots; process roots and stems in a small food processor until chopped finely. Place salmon on lined tray; spread coriander mixture on both sides, drizzle with the oil. Season.

5 Bake salmon for 10 minutes or until just cooked through. Using two forks, pull salmon, flaking it into large pieces; drizzle with remaining Tabasco.

6 Serve warm tortillas topped with red slaw, pulled salmon and reserved coriander leaves.

TEST KITCHEN NOTES

Add some black beans to the tortillas for an even more substantial meal.

In the slaw, you can

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