Method:

1. Heat up your grill.
2. Remove the skin and cube the salmon, then season the fish with lime, salt, olive oil and paprika and leave to marinade for as long as you like.
3. Pierce the salmon onto the skewers, oil the grill and then place the skewers on the grill.
4. While the salmon is cooking, spoon out your avo into a bowl, along with sea salt, lime juice, chopped herbs and diced onions and then stir well to combine.
5. For your sauce, squeeze a decent amount of kewpie into a mixing bowl and add in a pinch of salt and the rest of the paprika. Mix together well to create a smokey sauce.
6. Cube up the qukes.
7. It’s now time to assemble – take a tortilla, dress with some smokey mayo, then a dollop of avo, some qukes, a salmon skewer, garnish with fresh herbs and a fresh squeeze of lime.