If cabbage isn’t a fave, swap for iceberg lettuce; and a drizzle of taco sauce can replace the yoghurt.
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Ingredients
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Lime yoghurt sauce
Method
1.
Preheat oven to 200°C fan-forced (220°C conventional). Line a large oven tray with baking paper.
2.
Put salmon pieces and spice mix into a large bowl and toss to coat salmon completely.
3.
Arrange salmon on prepared tray in a single layer, allowing space between each piece. Bake for 8 minutes or until golden and crisp, and cooked through.
4.
Meanwhile, in a small serving bowl, combine lime yoghurt sauce ingredients. Cover with plastic wrap and refrigerate until ready to serve.
5.
Top each taco with cabbage, salmon, cucumber, radish, chilli, red onion and coriander. Drizzle with lime yoghurt sauce and scatter with a pinch of smoked paprika. Serve with lime wedges.
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