Salmon & black bean tacos

• Salmon fillets2
• Black beans1 × 400g tin
• Ground cuminstore cupboard½ tsp (2.5g)
• Smoked paprikastore cupboard½ tsp (2.5g)
• Plain tortilla wraps8
• Savoy / white cabbage¼
• Salad tomatoes3
• Greek-style natural yoghurt100g
• Lemons1

Plus salt and pepper. About £5.85 for the amounts used.

Method

1. 1

   Heat the oven to 200°C (180°C fan, gas 6).

2. 2

   Season 2 salmon fillets with ½ tsp cumin, ½ tsp smoked paprika and salt and roast for 12-15 minutes until they flake easily. Flake into chunks, discarding the skin.

3. 3

   Warm 1 drained tin black beans with a splash of water.

4. 4

   Shred ¼ cabbage and chop 3 tomatoes.

5. 5

   Warm the 8 wraps and fill with beans, salmon, cabbage, tomatoes and the 100g yoghurt, with a squeeze of lemon.