Black beans (canned, drained): 100g (1/2 cup), Salmon fillet: 100g (3.5 oz), Corn tortillas: 60g (2 small), Cabbage (purple): 30g (1 cup, shredded), Avocado: 50g (1/2 small), Lime juice: 10ml (2 tsp), Greek yogurt (plain, low-fat): 30g (2 tbsp), Cumin: 2g (1/2 tsp), Chili powder: 1g (1/4 tsp), Garlic powder: 1g (1/4 tsp), Olive oil: 10ml (2 tsp), Cilantro (fresh): 5g (1 tbsp, chopped), Radishes: 20g (2 small, thinly sliced), Salt: 2g (1/2 tsp), Black pepper: 1g (1/4 tsp)
1. Preheat oven to 400°F (200°C). 2. Brush 60g corn tortillas with 5ml olive oil on both sides. Place on a baking sheet and bake for 5-6 minutes per side until crispy. 3. Season 100g salmon fillet with 1g cumin, 1g chili powder, 1g garlic powder, 1g salt, and 1g black pepper. 4. Heat 5ml olive oil in a skillet over medium-high heat. 5. Cook the salmon for 3-4 minutes per side until cooked through. Flake with a fork. 6. In a small pot, heat 100g black beans with 1g cumin and a pinch of salt. Cook for 5 minutes until heated through. Mash slightly with a fork. 7. In a small bowl, combine 30g Greek yogurt, 5ml lime juice, and a pinch of salt. 8. In another bowl, toss 30g shredded cabbage with 5ml lime juice and a pinch of salt. 9. Mash 50g avocado with a pinch of salt. 10. Spread the mashed black beans on the crispy tortillas. 11. Top with the flaked salmon, cabbage mixture, mashed avocado, yogurt mixture, 20g sliced radishes, and 5g chopped cilantro.
