Salmon & Guacamole Tortilla Bowls
Fun new way to serve up Mexican in Tortilla Bowls. Easy to make and great way to hold your favourite fillings.
Serves: 4
Prep Time: 15min
Cooking Time: 15min
Ingredients:
• 4 Mission Extra Soft Original Tortillas
• 1 Fresh Avocado Pre-ripened, mashed
• 4 tsp Mrs Rogers Organic Recipe Base Mexican Nachos
• 2 x Sunrice Microwave Rice Brown Medium Grain 250g
• Olive oil cooking spray
• 2 tsp chilli powder
• 1 tbs extra virgin olive oil
• 260g skinless salmon fillets, cut into 2cm pieces
• 1 lime, juiced, plus extra wedges to serve
• 3 spring onions, thinly sliced
Instructions:
1. Preheat oven 180°C/160°C fan-forced. Lightly grease 4 x 1 cup-capacity ramekins. Carefully push 1 tortilla into each ramekin to line base and sides. Spray with oil. Bake for 8 minutes or until light golden and crisp. Stand for 5 minutes, then transfer to a wire rack.
2. Meanwhile, combine chilli powder, Nacho Mix and oil in a bowl. Season. Add salmon and stir gently to coat. Heat a large frying pan over medium-high heat. Add salmon mixture and cook for 3 minutes or until cooked to your liking.
3. Meanwhile, heat rice according to packet instructions. Combine avocado, lime juice and half the onion in a bowl. Season.
4. Divide rice, guacamole and salmon among tortilla bowls. Sprinkle with remaining onion. Season with pepper and serve with lime wedges.
