The Midas touch of turmeric gives its signature golden glow to these ultra-easy tacos. Salmon gets roughed up in the pan with zucchini and fish-friendly dill before being slapped (gently) down on a soft tortilla with a jumble of Mexican salsa, or pico de gallo, on top.
Place fish, turmeric, ½ the oil, salt and pepper in a bowl and mix to combine. Set aside to marinate while you make the pico de gallo.
Dice tomatoes and cucumber. Thinly slice spring onion. Juice ½ the lime. Place tomato, cucumber, spring onion, lime juice and a sprinkle of salt and pepper in a bowl and mix to combine.
Grate zucchini and roughly chop dill. Rinse and thinly slice lettuce.
Heat remaining oil in a frypan over medium heat. Add fish and cook, turning regularly, for 6 minutes or until fish is caramelised and almost cooked through. Carefully remove skin with tongs and discard, keeping fish in the pan.
Add zucchini to frypan. Stir to break up fish to disperse through zucchini. Add dill and coconut milk and cook, stirring, for 2-3 minutes or until zucchini is softened and liquid has reduced. Season to taste with salt and pepper.
Cut remaining lime into wedges. Heat tortillas in the microwave and wrap in a clean tea towel to keep warm. Divide lettuce and fish between tortillas and top with pico de gallo. Serve with lime wedges.