Ingredients:

• 450g Salmon fillet
• 1 teaspoon of piri piri spice mix
• 1 tablespoon of rapeseed oil
• 8 mini flour tortillas
• 200ml 0% fat Greek yogurt
• 1 large mango, chopped into small dice
• 2 tomatoes, diced
• 1/2 red onion, diced
• 1 tablespoon chopped coriander
• 1 tablespoon picked jalapeno chillies, diced
• Juice of 1 lime
• 2 tablespoons of pickled red cabbage

Procedure:

1. Sprinkle the piri piri spice mix over the salmon and rub to cover the whole fillet. Place the salmon on a baking sheet and bake for 10-12 minutes.
2. To make tostadas: Place the tortillas on a baking sheet and brush with a small amount of oil. Cook for about 3 - 4 minutes on each side until they are crispy. Set aside to cool.
3. In a bowl, mix together the mango, tomato, red onion, coriander, jalapeno and lime juice with a pinch of salt and pepper.
4. Spoon the 0% fat Greek yogurt onto the centre of each tostada. Divide the salsa mixture between the tostadas.
5. Break the salmon into large flakes and add to the tostadas and finish by topping each one with the pickled red cabbage.