Salmon & black bean tacos

• Salmon fillets (2 pack)2
• Black beans (400g tin)1
• Ground cuminstore cupboard3g
• Smoked paprikastore cupboard3g
• Plain tortilla wraps (8 pack)8
• Savoy / white cabbage¼
• Salad tomatoes (6 pack)3
• Greek-style natural yoghurt100g
• Lemons (4 pack)1

Plus salt and pepper. About £5.77 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.