chipotle and lemon fish tacos | Fast Ed

Ingredients

• 4 salmon fillets, skin on
• 2 Tbsp chipotle chillies in adobo sauce, finely chopped
• finely-grated zest and juice of 2 lemons
• sea salt flakes and freshly-ground black pepper
• 1 cup sauerkraut
• ¼ bunch coriander leaves, chopped
• 2 tomatoes, seeded and diced
• 1 Lebanese cucumber, seeded and diced
• 1 red onion, finely diced
• 2 cloves garlic, minced
• 8 small multigrain tortillas
• sour cream, hot sauce, guacamole and crumbled tortilla crisps, to serve