Speedy salmon tacos with lime cream

For quick weeknight meal you can't beat these speedy salmon tacos topped with avocado, rocket and lime cream.

• 4 skin-off salmon fillets
• 2 tablespoons barbecue seasoning
• 1 tablespoon extra virgin olive oil
• 2/3 cup (160g) sour cream
• 1 teaspoon grated lime rind
• 2 tablespoons lime juice
• 8 taco shells
• 60g pkt Coles Brand Australian Baby Rocket Leaves
• 1 avocado, stoned, peeled, sliced
• 4 red radishes, trimmed, thinly sliced
• Lime zest, extra, to serve
• Extra virgin olive oil, extra, to serve

1. Step 1

   Place the salmon on a plate. Rub the barbecue seasoning over the salmon to coat. Heat the oil in a large frying pan over medium heat. Cook the salmon for 3 mins each side or until cooked to your liking. Set aside for 5 mins to cool. Use a fork to flake the salmon into large pieces.

2. Step 2

   Meanwhile, combine the sour cream, lime rind and lime juice in a small bowl.

3. Step 3

   Heat the taco shells following packet directions. Place on a serving platter.

4. Step 4

   Divide the rocket, avocado, salmon, radish and lime sour cream among taco shells. Sprinkle with the extra lime rind and drizzle with the extra oil to serve.