Mexican Chilli & Honey Salmon Tacos

Capsicana Mexican Chilli & Honey Cooking Paste

Capsicana Mini Tortilla Wraps

2 Salmon fillets

1 Avocado, sliced

1/2 Red onion, finely chopped

Fresh coriander, torn or roughly chopped

1. Preheat your oven to 200C/180C Fan.
2. Mix the cooking paste with a little oil to loosen the mixture and use to coat the salmon fillets.
3. Place the marinated salmon skinside down on a lined baking tray and cook in the preheated oven for 15 minutes (or until done to your preference).
4. Warm the mini tortillas and build your tacos with the sliced avocado, chunks of the baked salmon and handfuls of red onion and coriander for dressing.