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Grilled Salmon Tacos with Chipotle Lime Yogurt

We love the kind of casual suppers where all the ingredients are placed in the center of the table and everyone literally makes their own meal — so interactive and fun! This delightful taco recipe, another example of what we fondly refer to as ‘Brit-Mex,’ offers up just such a possibility. From the flavorful spice of the smoked paprika rub to the hotter spice (but not too spicy) of the chipotle paste, this is a plateful that begs to be eaten on the deck, with a chilled margarita at the ready to wash it all down. But hey, we don’t have to be begged!

Grilled Salmon Tacos with Chipotle Lime Yogurt

2 tbs. smoked paprika
1 tsp. garlic salt
good pinch of sugar
1½ lb. salmon fillets, skinless
1 cup fat-free plain yogurt (we use thick Greek-style)
1 tbs. chipotle paste or hot chili sauce
juice of 1 lime
8 small, soft flour tortilla
¼ small cabbage, finely shredded
small bunch cilantro, stems removed
cherry tomatoes, halved
lime wedges, to serve

Combine the paprika, garlic salt, and sugar; rub into the flesh of the salmon. Heat the grill. Cook the salmon for 8-10 minutes, depending on thickness, until cooked through. Flake into large chunks.

Meanwhile, mix the yogurt, chipotle paste, and lime juice with a little seasoning.

To serve, warm the tortillas and spread a layer of yogurt on top of each.  Add shredded cabbage, cilantro, tomatoes, and salmon. Sprinkle with a bit of lime juice and enjoy.

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