Ingredients

• 3 teaspoons Mexican chilli powder
• 2 tablespoons lime juice
• 1 1/2 tablespoons extra virgin olive oil
• 2 x 200g skinless boneless salmon fillets
• 1 large avocado, roughly chopped
• 1/2 teaspoon Tabasco sauce
• 2 tablespoons roughly chopped fresh chives
• 2 tablespoons roughly chopped fresh flat-leaf parsley leaves
• 1 red onion, cut into thin wedges
• 250g mini roma tomatoes, halved
• 230g packet white corn tortilla strips
• 1 small Lebanese cucumber, diced
• 100g fetta cheese, crumbled
• Lime zest, to serve

Method

• Step 1 Combine chilli powder, 1/2 the lime juice and 2 teaspoons oil in a small bowl. Season with salt and pepper. Place salmon and chilli mixture in a snap-lock bag. Seal bag. Gently rub salmon to coat. Refrigerate for 30 minutes, if time permits.
• Step 2 Meanwhile, place avocado, Tabasco and remaining lime juice in a bowl. Mash with a fork until almost smooth. Add 1/2 the chives and 1/2 the parsley. Season with salt and pepper. Stir until just combined.
• Step 3 Heat 2 teaspoons remaining oil in a large frying pan over medium-high heat. Add salmon. Cook for 3 to 4 minutes each side or until just cooked through. Transfer to a plate. Cover to keep warm. Add remaining oil to pan. Add onion. Cook for 3 minutes. Add tomato. Cook for a further 5 minutes or until tomato just starts to soften. Remove from heat. Flake salmon into large pieces. Add to tomato mixture. Gently toss until just combined.
• Step 4 Arrange tortilla strips on a serving dish. Top with salmon mixture. Dollop with avocado mixture and sprinkle with cucumber. Top with fetta and remaining chives and parsley. Season with salt and pepper. Serve immediately, sprinkled with lime zest.