Mini salmon taco triangles
PersonalPoints™ per serving
What could be more delish than a taco in miniature?
WW White Wraps
Smoked Salmon with Sweet Chilli Marinade
Salsa Sauce Dip, Mild
5 individual, chopped
¼ medium, finely diced
1 tablespoons, leaves, to serve
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Cut 2 WW White Wraps into a total of 20 triangles and put on a baking tray. Bake for 10 minutes until crisp, then set aside to cool.
- Remove and discard the skin from 180g chilli-roasted salmon fillets , then break the flesh into large flakes. In a medium bowl, combine the chunky salsa, chopped cherry tomatoes and finely diced red onion.
- Arrange the triangles on a serving platter, top with the salmon and salsa, then scatter over fresh coriander leaves to serve.
If you like, top each ‘taco’ with ½ tsp reduced-fat soured cream and a sprinkling of smoked paprika.