Grilled salmon tacos with cabbage slaw

Mix the yogurt with the finely chopped coriander, crushed garlic, and a pinch of salt.

Thinly slice the red cabbage, put it in a bowl, add 2 tablespoons of the prepared yogurt dip, a few fresh coriander leaves, squeeze in the juice of one lime, season with salt, and toss together.

Remove the skin from the salmon and cut the fish into larger cubes. Place in a bowl, sprinkle with salt, garlic granules, smoked paprika, drizzle with a teaspoon of olive oil, and toss together.