• 4 Salmon burgers
• 4 tortillas for tacos
• Cooked white rice
• 1 medium avocado
• 1 tomato
• Coriander leaves
• 1 clove of garlic
• Juice of a lemon
• 100 grams of granulated cheese
• 1 natural yogurt
• Chives
• Lettuce leaves
• Olive oil
• Salt
• Nutmeg


Seal the salmon burgers on each side in a pan or grill. Or bake them in an air fryer at 400°F (200°C) for 5 minutes (cooking time per hamburger).
Cut the burgers into strips and set aside.
Guacamole: Chop the tomatoes into small cubes, gently mash the avocado, chop the coriander, and finely chop the garlic. Mix all together and add olive oil, salt, and a few drops of lemon juice. Now finely chop the chives and mix with the natural yogurt, a pinch of salt and nutmeg. Stir and set aside.
Wash, chop and dry the lettuce.
Heat the tortillas on both sides in a skillet over high heat.
To assemble the tacos, fill the tortillas first with the rice, the hamburger strips, then the guacamole, yogurt, lettuce and finally the granulated cheese.