Smoky Salmon Tacos With Zingy Black Bean & Tomato Salsa

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Add your ground smoked paprika and ground coriander to a plate with a generous pinch of salt and pepper and give everything a good mix up

Add your salmon fillet[s] to the spice blend and turn several times until fully coated in all the spices

Chop your tomato[es] finely

Peel and finely slice your shallot[s]

Zest half your lime[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter) then cut into wedges

Drain and rinse your black beans

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the coated salmon and cook for 9-10 min or until cooked through – this is your smoky salmon

Tip: Your fish is cooked once it turns opaque and flakes easily

Meanwhile, add the drained black beans to a bowl with the chopped tomato, sliced shallot, lime zest, a drizzle of olive oil and the juice of half the lime wedges (not sure about citrus? Try using less!)

Season with a generous pinch of salt and pepper and give everything a good mix up – this is your zingy black bean & tomato salsa

Wash your lettuce, then pat it dry with kitchen paper and shred finely

Add your tortillas to a plate and pop in the microwave for 20 secs on high or until warmed through

Combine your mayo with your chipotle paste (can't handle heat? Go easy!) in a small bowl – this is your chipotle mayo